Spanish · Dessert
Spanish Almond Bars
A Spanish-leaning almond bar built on ground almond flour instead of wheat, sweetened entirely with allulose so it bakes into a dense, marzipan-scented square with a buttery crumb and a scatter of toasted almonds on top.
$1
10 minsPrep
17 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
315Calories
8.8gProtein
28.9gFat
15.9gCarbs
1.5gSugar
3.8gFiber
409mgSodium
80mgChol
8.8gSat Fat
263mgPotassium
106mgCalcium
1.4mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
8gAllulose
0.5gAlcohol
Goes well with
Spanish Cream Sherry
local
Horchata de Almendras
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170C/340F and line a 10x10cm square tin with parchment, letting the paper overhang two sides.
2
In a bowl, whisk the melted butter and allulose together until the granules begin to soften into the fat, about 1 minute.
3
Beat in the egg and vanilla extract until the mixture is smooth and slightly thickened.
4
Fold in the almond flour, baking powder, salt and cinnamon until just combined into a thick, scoopable batter.
5
Spread the batter evenly into the prepared tin, pushing it into the corners with a spatula.
6
Bake for 16-18 minutes until the edges are golden and the centre is just set with no wet sheen.
7
Cool in the tin for 10 minutes, then lift out using the parchment overhang onto a rack to cool fully.
8
Scatter the toasted sliced almonds over the top, pressing lightly so they adhere, then slice into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g blanched, fine ground almond flour
- 1 oz28g melted butter
- 1/21/2 eggs, beaten (27g)
- 0.6 oz16g allulose
- 0.4 oz10g sliced, toasted almond
- 0.1 oz3g vanilla extract
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0 oz1g cinnamon ground
