Preparation:
Make the truffle bar:
Preheat the oven to 325 degrees F.
Toast 2 3/4 cups sliced almonds on a baking sheet with sides in the
preheated oven until lightly brown, about 10 min. Cool the almonds to room
temperature before finely chopping 10 seconds in a food processor with metal
blade. ( you may also finely chop almonds by hand)
Place finely chopped toasted almonds in a 3 qt. bowl, combine the almonds
with 2 tbs. melted butter. Mix by hand until the almonds bind together.
Transfer the nut mixture to a 9x13x2 inch nonstick baking pan. Use your
fingertips to press the almond mixture onto the bottom and corners and sides
of the pan creating an even layer. set aside.
Heat 1 inch of water in the bottom of a double boiler over medium heat. with
the heat on, place the semisweet chocolate and 1/2 lb. butter in the top
half of the double boiler. Use a rubber spatula to stir the chocolate and
butter until complmetely melted and smooth., about 10 mins. Transfer the
melted chocolate mixture to a bowl and set aside until needed.
Place the eggs, egg yolks, and granulated sugar in the bowl of an electric
mixer fitted with a paddle. Beat on med speed for 4 mins. Use a rubber
spatula to scrape down the sides of the bowl, then beat on high speed untl
slightly thickened and lemon colored about 3 mins. Add the melted chocolate
mixture and mix on low speed until incorporated, about 1 minute. Remove bowl
from the mixer and use a rubber spatula to finish mixing the batter until
thoroughly combined.
Pour the batter over the almond mixture in the baking pan. Bake on center
rack of the preheated oven for 45 mins. until a toothpick inserted in the
center comes out almost clean ( a small amount of baked batter will adhere
to the toothpick). Remove the pan from the oven and cool at room temp for 1
hour.
Make the Almond Icing:
Preheat oven to 325 degrees F.
Toast 1 1/2 cups sliced almonds on a baking sheet with sides in the
preheated oven until lightly brown, about 10 min. Cool the almonds to room
temp before finely chopping for 10 seconds in a food processer with metal
blade. ( you may also finely chop almonds by hand). Set aside.
Place 1/2 lb. butter in the bowl of an electric mixer fitted with a paddle.
beat on medium until light, about 4 min. Operate the mixer on low speed
while slowly adding the confectioners' sugar until incorporated, about 2
mins. Scrape down the sides of the bowl. Add the vanilla extract and beat on
high for 1 min. Remove the bowl from the mixer and use a rubber spatula to
finish mixing the icing until smooth ( it will probably be so smooth you
could spread it with a paper spatula). Spread 2 cups of the icing onto the
top of the cooled truffle bar, spreading evenly to the edges. Add 1 cup
finely chopped almonds to the remaining icing and use a rubber spatula to
thoroughly combine. Spread the almond studding icing over the first layer of
icing on the truffle bar.
To Serve:
Use a serrated knife with rounded tip to cut the chocolate almond truffle
bar into 24 2 inch squares. then cut each square in half for 48 bars. For a
clean cut, heat the blade of the knife under hot running water and wipe the
blade dry before making each cut.
Serve immediately or store for up to 2 days in a tightly sealed plastic
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