Ingredients

• 1/2 cup - blanched Almonds
• 1 can - Evaporated Milk (170 gms)
• 4 - Eggs
• 15 strands - Saffron, crushed
• 1.5 cups - Unsalted Butter, melted
• 4 drops - Almond essence
• 2.25 cup - Full cream milk powder
• 1.5 cup - Castor sugar
• For the garnish:
• 2 - Varak (silver leaves) optional
• 48 slices - Almonds
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How to Make Almond and Egg Squares

• Preheat oven to 177 degrees C.
• Grease a 24 x 18 x 6 cm baking dish. Line the base and sides with butter paper.
• Grind almonds in 1/2 cup evaporated milk. Keep aside.
• Beat eggs. Add remaining evaporated milk, saffron, ground almonds, butter and essence. Mix well. Keep aside.
• Combine milk powder and sugar in a mixing bowl. Add the milk mixture. Beat till well mixed. Pour mixture into greased baking dish.
• Bake, uncovered for 30 to 35 mins, or till set.  Cool for 5 mins.
• Decorate with silver leaves. Cut into 3 cm. squares and place on almond sliver on each.
• Serve warm or cold.
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