Norwegian Tosca Squares (Toscabakelser)

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“posting for ZWT”
16 squares

Ingredients Nutrition

  • for the cake
  • 13 cup butter, room temperature
  • 3 tablespoons sugar
  • 1 egg yolk
  • 1 cup flour
  • For The Filling
  • 23 cup blanched almond
  • 5 tablespoons soft butter
  • 12 cup sugar
  • 1 whole egg
  • 1 egg white
  • For The Icing
  • 14 cup butter
  • 14 cup sugar
  • 12 cup chopped or slivered almonds
  • 1 tablespoon flour
  • 1 tablespoon milk


  1. Preheat oven to 400.
  2. Butter a 9-inch square baking pan
  3. In the large bowl of an electric mixer, cream the butter with the sugar until smooth. Blend in the egg yolk and flour until the dough forms.
  4. Press into the baking pan evenly and build up the edges about 1/2 inch. Bake for 15 minutes.
  5. Meanwhile, chop the almonds in the food processor or in a food chopper. Blend the almonds with the butter and sugar.
  6. Beat in the egg and the egg white until fluffy.
  7. Fold into the butter and almond mixture.
  8. Pour into the partially baked crust. Bake for 10 to 15 minutes or until the filling is set.
  9. To make the topping, melt the butter in a small saucepan. Add the sugar, almonds, flour, and milk. Heat, stirring until thickened. Simmer for 3 to 4 minutes. Remove from the heat.
  10. Spread the mixture over the baked cake. Cool and cut into squares. Makes 16 squares.

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