Today's sweet treat is brought to you by Desserts First, a nice little cookbook written by Patti Blystone and Rose Daniells and first published in 1990. I have made quite a few of the recipes in the book but today I was focused on the Frangelico Squares.
What can I say about these rich and wonderful little squares....they are very rich so a little goes a long way. They were the perfect treat to accompany my cup of tea this afternoon. The bottom layer is a shortbread, the middle layer has the texture of pecan pie filling only it uses walnuts, yep, walnuts, but it is flavored with Frangelico, a hazelnut flavored liqueur. The top layer is like a buttercream frosting and flavored with Frangelico.
We thought they were delicious and as is my routine, I passed a few on to the neighbors. Everybody enjoyed this sweet treat!
adapted from Desserts First
Preheat oven: 350° F.
2 sticks plus 3 Tbsp. unsalted butter, softened
1/4 cup granulated sugar
3 1/3 cups flour
4 large eggs, room temperature
2 3/4 cups light brown sugar, packed
1 tsp baking powder
2 Tbsp. plus 2 tsp. Frangelico or any hazelnut flavored liqueur
2 cups chopped walnuts
1 cup flaked sweetened coconut
2 cups plus 2 Tbsp sifted powdered sugar
In the mixer bowl, cream 2 sticks less 1 Tbsp butter, add granulated sugar and cream. Add 3 cups flour and mix on low, stirring unil crumbly. Spread the mixture in a buttered jellyroll pan (15 1/2" X 10 1/2" X 3/4"). Press it down with wax paper. Remove the wax paper and bake until it just starts to turn golden, about 20 minutes.
In the mixer bowl beat the eggs until frothy. Add the brown sugar and beat until thick. Sift together the remaining 1/3 cup flour and the baking powder. Stir the dry mixture into the egg mixture gently but thoroughly. Add 2 tsp. Frangelico, walnuts and coconut and mix. Spread the mixture over the baked crust. Bake until the tester or toothpick comes out clean. Let the dessert cool in the pan on a rack.
Cream together the remaining 4 Tbsp butter, powdered sugar and the last 2 Tbsp. Frangelico. Beat until it is a consistency for spreading. Spread the icing over the dessert and chill for 30 minutes. Cut into 2 inch squares. Serve.
Tips: Since Frangelico is strong, I suggest adding 1 Tbsp of the liqueur to the icing, mix and taste to determine if you need the second tablespoon.
And that is enough sweets in the house for another month or two....ha, never happen!
I am sharing at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.