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Doubling Kristen King's Almond Squares

Thanks4Food Jan 25, 2012 09:13 AM

Here's the recipe: http://www.examiner.com/cooking-in-no...

This was recommended to me on another thread, and it's been a big hit. I promised a double batch to someone for a party next week. I'm not much of a baker and I'm always nervous about doubling recipes because my mother told me long, long ago that doubling doesn't always work well. So would you make 2 separate batches or just go ahead and double? And what size pan do you use when you're doubling an 8x8 pan recipe?


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  1. Caitlin McGrath RE: Thanks4Food Jan 25, 2012 10:42 AM

    A double recipe should work fine in a 9x13 pan, I would think.

    1 Reply
    1. re: Caitlin McGrath
      buttertart RE: Caitlin McGrath Jan 25, 2012 06:52 PM

      Agree with Caitlin, may take 15 mins more to bake.

    2. bushwickgirl RE: Thanks4Food Jan 25, 2012 10:16 PM

      I made these almond squares last year, very good, easy easy and they'll take on toppings or add-ins nicely. I believe I got the recipe from poster kattyeyes in another thread.

      I've made the squares with unsalted clarified butter as well, I prefer it over vegetable oil. I bet browning the butter slightly would be a nice flavor change.

      Doubling is generally fine, but not always; your mom was right; depends on the type of recipe. I can't think of a time when I've had a problem with doubling a cake, cookie or bread recipe when baking though.

      8 x 8 x 2 or even 8 x 8 1 /12 will be fine in a 9 x 13 when doubled, or even an 8 x 12. Here's a handy reference for subbing pans:


      3 Replies
      1. re: bushwickgirl
        kattyeyes RE: bushwickgirl Jan 26, 2012 05:40 AM

        Yeah, I've been a big fan of Kristin King's almond squares for a few years now. :) It would be so interesting to know how far her recipe has traveled. It's a total keeper and so versatile. I've made them with browned butter, but prefer the original...with melted chocolate drizzled artistically over the top. Good thing these are so easy to make. They may be in the oven at lunchtime!

        CENT'ANNI, Kristin!

        1. re: kattyeyes
          kattyeyes RE: kattyeyes Jan 26, 2012 08:30 AM

          I am SO suggestible, seriously! How long I will let them sit there all pretty in the pan before I attack with a knife? Hmmm. AHM NOM NOM NOM!

          I finally bought bitter almond, so I added some here. Not that the recipe needs it, I just wanted to play with my new ingredient, so these will be ultra, ├╝ber-almondy!

          1. re: kattyeyes
            kattyeyes RE: kattyeyes Jan 27, 2012 09:16 AM

            In case anyone has bitter almond and wants to play along, I tried to add just 1/8 teaspoon but it was damn close to 1/4. And, though Kristin's originals certainly do not lack almond-y flavor, there is no such thing as too much almond for this kat.

      2. k
        kmlmgm RE: Thanks4Food Jan 26, 2012 07:19 AM

        I've read that the reason "doubling" doesn't always work out in baking is because most (baking) recipes require minimal mixing of ingredients. By doubling the ingredients, you are mixing more and for a longer duration. Maybe err on the side of caution and just do two regular batches? Of course, I am hiding behind a humble apron today, due to a disastrous chicken dish in another thread, so maybe take my advice with a grain or two of ksoher salt.

        1. krisrishere RE: Thanks4Food Jan 26, 2012 04:26 PM

          Hey Everyone! I'm still so happy to hear that everyone likes my recipe as much as I do :) This recipe is easily double and yes, a 9x13" pan is best. And like Buttertart said, it will take some extra time.

          Enjoy and let me know if you have any other questions or adaptations that I can try (like Katty's bitter almond)!

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