These almond squares are my kryptonite… I have a terrible weakness for these chewy, crunchy-round-the-edges, buttery, delicious morsels. My eldest son & I are great fans of these little treats at my local coffee shop. I decided to try them at home and according to my 8 year old, I nailed them!


For the shortbread biscuit base

  • 2½ cups plain flour
  • ½ tsp salt
  • 1 cup butter, softened
  • ½ cup sugar
  • 1 tsp vanilla/almond extract

For the almond topping

  • 1 cup muscavado sugar
  • ¹/³ cup water
  • ¹/³  cup cream
  • 100g butter
  • ½ cup golden syrup
  • 300g flaked almonds
  •  1 tsp sea salt flakes


Preheat your oven to 170°c

  1. Start with the biscuit base. In a large bowl, cream the butter, extract and sugar until light & fluffy
  2. Add the salt to the flour and add to the butter mixture  ¹/³ at a time until the mixture resembles breadcrumbs
  3. Pour your dough into a prepared baking tin (mine has a removable base which makes life easier) and press down lightly until even
  4. Bake for 20-25 minutes until the edges are golden brown, Remove and set aside whilst you prepare the filling
  5. Add the sugar & water to a heavy based saucepan over a high heat
  6. Allow the sugar to dissolve and bubble away into a caramel, don’t stir it, just swirl around occasionally.
  7. When  the sugar has dissolved (be careful not to burn it), add the cream & swirl
  8. Add the butter and syrup and allow to melt
  9. Add the almonds and mix well, making sure to coat all the nuts
  10. Pour the almond mixture onto the biscuit base, sprinkle with the sea salt and bake for 10-15 minutes until the nuts are golden and the caramel bubbling
  11. Cool in the pan for an hour and then cut into bars