June 9, 2021
According to my family, these are exceptional! And what a perfect name for these honey almond squares that in German are called bienenstich (bee sting). A delicious cookie topped with a honey kissed syrup and lots of slivered almonds. A sturdy square of sweetness and crunch.
Today, when I’m done photographing these sweet squares I have to deliver them to my friend Cheryl. You see with so many treats in my oven and in my kitchen daily, I have to give most of them away. My family can’t eat everything! I have a lot of tasters around the neighborhood, but when Cheryl heard gooey almond square, I got a text that said “Yes! Send them over!” In truth she gets a little annoyed when I post something delicious and she wasn’t included as a taster. So today I will drop off a box of Bee Sting Squares and make her happy.
Note- These squares call for both all-purpose flour and self rising flour. You can find self rising flour at any supermarket. The brand is often Presto. Also, I used slivered almonds. You can chop whole almonds if you don’t want to use slivered. I just thought it would be easier to use slivered ones.
Bee Sting Squares
Adapted from Monday Morning Cooking Club
For the Base Cookie
1 stick +1 tablespoon (125 grams) unsalted butter, softened
2 egg yolks
2/3 cup (100 grams) all-purpose flour
2/3 cup (100 grams) self-rising flour
1/4 cup (60 grams) granulated sugar
2 teaspoons pure vanilla extract
For the Topping
1 stick +1 tablespoon (125 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
2 overflowing tablespoons honey
1 cup (155 grams) slivered almonds (or chopped)
Preheat oven to 350º F. Grease and line an 8” x 8” baking pan.
To make the base cookie, combine all the ingredients in a bowl and mix with a fork. If it becomes too difficult, mix with damp hands, squeezing the pastry together. With damp hands, press the mixture into the base of the prepared pan. You can use a spatula to help you press the mixture down. Set aside.
To make the topping, melt the butter, sugar and honey in a saucepan on medium heat and stir to combine. Add the almonds. Pour over the pastry base and spread out. Bake for 35-40 minutes until golden. Allow to cool in the pan. Remove and cut into squares using a serrated knife.