Sachertorte Squares

Description

 * Makes 2½ dozen cookies and about ¾ cup glaze.

Ingredients

 * 1 cup (2 sticks) butter or margarine
 * 1⅔ cups sugar
 * ⅔ cup cocoa
 * 3 eggs
 * 1½ tsp vanilla extract
 * 1¼ cups all-purpose flour
 * ¼ tsp baking powder
 * ¼ tsp salt
 * ½ cup apricot or seedless black raspberry preserves

Satiny chocolate glaze

 * 2 tbsp butter
 * 3 tbsp cocoa
 * 2 tbsp water
 * 1 cup powdered sugar
 * ½ tsp vanilla
 * additional water to achieve desired consistency

Directions

 * 1) Heat oven to 325°F.
 * 2) Melt butter in medium saucepan.
 * 3) Add sugar and cocoa; stir until well blended.
 * 4) Remove from heat.
 * 5) Add eggs, one at a time, beating well after each addition.
 * 6) Stir in vanilla.
 * 7) Stir together flour, baking powder and salt; gradually add to chocolate mixture, beating until well blended.
 * 8) Spread batter into prepared pan.
 * 9) Bake 16 to 20 minutes or until top springs back when touched lightly.
 * 10) Cool 10 minutes.
 * 11) Invert onto cookie sheet.
 * 12) Carefully peel off paper.
 * 13) Cool thoroughly.
 * 14) Cut in half lengthwise, then crosswise, forming 4 rectangles.
 * 15) Spread preserves over two rectangles.
 * 16) Top with remaining two rectangles.
 * 17) Cut into squares, about 1½ inches; place on wire rack with wax paper beneath to catch drips while glazing.

Satiny chocolate Glaze

 * 1) Melt butter in small saucepan over low heat.
 * 2) Add cocoa and 2 tbsp water, stirring constantly until mixture thickens (do not boil).
 * 3) Remove from heat.
 * 4) Gradually add powdered sugar and vanilla, beating with a whisk until smooth.
 * 5) Add additional water ½ teaspoon at a time until glaze reaches desired consistency.
 * 6) Spoon glaze over each square, allowing glaze to drizzle down sides.
 * 7) Garnish with almonds.