Greek · Dessert
Powdered Sugar Almond Bars
A dense, nutty Greek-style bar built on ground almonds and butter, lifted with a whisper of brandy and finished under a snowy dusting of powdered sugar, echoing the almond pastries of Greek festive tables in bar form.
$1
12 minsPrep
21 minsCook
78 minsTotal
EasyLevel
Nutrition per serving
339Calories
7.2gProtein
23.9gFat
25.6gCarbs
16.1gSugar
2.7gFiber
188mgSodium
77mgChol
8.4gSat Fat
193mgPotassium
74mgCalcium
1.3mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
1.1gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Heat oven to 170°C (340°F) and line a 10x10cm (4x4 inch) tin with baking parchment, leaving an overhang to lift the bars out later.
2
Melt the 28g butter and whisk in the 18g sugar until glossy, then beat in the 25g egg and 2g vanilla extract until smooth.
3
Toss the 35g almond flour, 14g all-purpose flour and 1.5g baking powder together, then fold into the wet mixture until just combined.
4
Stir in the 6g brandy, then fold through half the toasted sliced almonds, scrape the batter into the tin and scatter the remaining almonds over the top.
5
Bake for 20-22 minutes until the edges are golden and a skewer comes out with a few moist crumbs; the centre should still look slightly soft.
6
Cool in the tin on a wire rack for 15 minutes, then lift out using the parchment overhang and cool completely on the rack, about 45 minutes.
7
Once fully cooled, cut into 1 square, dust generously with the 12g sifted powdered sugar just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, melted
- 18g18g Sugar White
- 25g25g Egg, beaten
- 35g35g Almond Flour
- 14g14g All Purpose Flour
- 1.5g1.5g Baking Powder
- 2g2g Vanilla Extract
- 10g10g Almond, sliced, toasted
- 6g6g Brandy, 85% alcohol retained
- 12g12g Sugar White, sifted to powder-like fine dust, dusted over bars, garnish, 1
