An eight-inch by twelve-inch pan was suggested for these squares, but I don’t have one that size. Instead, I used a nine by nine-inch pan and lined it with parchment. First, a crumble topping was prepared with flour, sugar, and butter, and sliced almonds were stirred in at the end. I added some unsweetened, grated coconut just to make this more like my Mom’s pineapple cake. Next, a cookie base was made by mixing butter and sugar, and I used coconut palm sugar. Two eggs were added followed by flour, buttermilk, vanilla, and almond extract. This mixture was spread in the bottom of the prepared pan. Next, canned pineapple was supposed to be used, but I used fresh instead. I pulsed chunks of fresh pineapple in a food processor and then transferred it to a strainer to drain away some liquid. If you do this, set the strainer over a bowl so you can drink the drained pineapple juice later. The chopped and drained pineapple was spread over the cookie base. Next, the crumble topping was sprinkled on the top. Because I was using a slightly smaller pan than suggested and because I added coconut, I had plenty of crumb topping. Note: I sometimes double the quantity for a crumb topping to be sure there’s “enough.” This time, that wasn’t necessary. The pan went into the oven for about 40 minutes until the topping was golden.
I should point out that my cookie base is a darker color than what is seen in the photo in the book because I used coconut palm sugar rather than regular granulated sugar. The pineapple bakes into that cookie base and keeps it very tender resulting in bars that are easy to cut. The flavor of the almond extract with the pineapple is lovely, and the crumb topping is just sweet enough. And now, I’ll return to my daydream about baking different things every morning for a tea room in a charming, small town in Italy
Fette all'Ananas (Pineapple Squares)
Recipe reprinted with publisher’s permission from The Italian Baker
Pineapple is thought to have amazing effects on our body. If consumed regularly it can burn fat and, even better, it contributes to a positive uplifting mood. So, let’s bake a pineapple slice and smile!
Makes 6 large slices
170g (3/4 cup) butter, at room temperature, plus extra for greasing
170g (3/4 cup) caster (granulated) sugar
2 eggs
250g (2 cups) plain (all-purpose) flour
200ml (3/4 cup plus 1 tablespoon) buttermilk
1 teaspoon vanilla paste or extract
1 teaspoon almond extract
450g (1lb) canned pineapple in natural juice
For the almond crumble
80g (2/3 cup) plain (all-purpose) flour
60g (1/2 cup) light brown sugar
55g (1/4 cup) butter, chilled and diced
30g (1 1/2 oz) flaked (slivered) almonds
Preheat the oven to 180°C/350°F. Butter a 20 x 30-cm/8 x 12-inch brownie tin and line with baking parchment. Prepare the crumble. In a food processor, pulse the flour, sugar and butter until crumbly. Stir in the slivered almonds by hand and set aside.
In the bowl of a stand mixer, or in a mixing bowl and using hand-held electric beaters, beat the butter and sugar together until pale. Beat in the eggs one at a time. Fold in the flour, buttermilk, vanilla and almond extract to combine. Spread the mixture into the prepared tin. Open the pineapple can, drain off the juice and roughly chop the pineapple. Spread the pineapple over the top of the mixture in the brownie tin and sprinkle with the almond crumble.
Bake in the oven for about 40 minutes until the almond crumble is golden, then leave to cool in the tin on a wire rack before cutting into squares or slices.
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They look heavenly!
ReplyDeleteCheers,
Rosa
I love to bake with pineapple too. These bars look awesome.
ReplyDeletei've never seen anything quite like this, especially using pineapple. that said, the pineapple makes it even more appealing to me--thanks for sharing the recipe!
ReplyDeleteThese Pineapple Bars have me rethinking my obsession with bar cookies. I need to broaden my recipe selection, after all who doesn't like pineapple?
ReplyDeleteMmmm, pineapple! Don't see it as often in baked goods as I'd like -- it's so good, isn't it? Fun recipe -- thanks.
ReplyDeleteI'm so intrigued by these! Australians love slices but we don't anything like this. I really should try and make these :D
ReplyDeleteLisa, these pineapple squares look delicious, I love desserts containing pineapple, and together with the almond crumble, must taste divine...
ReplyDeleteHope you are having a great week :)
These are picture perfect bar cookies! I have never made a pineapple square, but now I'm dying to try them!!!
ReplyDeleteThese are picture perfect bar cookies! I have never made a pineapple square, but now I'm dying to try them!!!
ReplyDeleteThese pineapple squares look delicious. Lovely cookies. Yummmm :)
ReplyDeleteHi Lisa, interesting info about pineapples, had no idea they were so good for you. Love these squares, they look amazing. And I agree it would be fun to be able to bake every morning in a small Italian town. Have a great week!
ReplyDeleteHi Lisa, interesting info about pineapples, had no idea they were so good for you. Love these squares, they look amazing. And I agree it would be fun to be able to bake every morning in a small Italian town. Have a great week!
ReplyDeleteHaving just returned from a week in Hawaii, this recipe couldn't help but catch my eye. I'm still wishing I was in the tropics, and one taste of this cake will surely make me feel like I still am. ;)
ReplyDelete