Spanish · Dessert
Honey Almond Nut Bars
A rustic Spanish-style bar built on honey, toasted almonds and pine nuts, bound with egg and almond flour rather than wheat, and lifted with lemon zest and a whisper of cinnamon. It bakes into a dense, chewy, nougat-like square that leans on turrón traditions.
$1
12 minsPrep
19 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
308Calories
7.6gProtein
22.7gFat
23.7gCarbs
17.8gSugar
3.8gFiber
244mgSodium
41mgChol
4.6gSat Fat
257mgPotassium
87mgCalcium
1.5mgIron
0.1mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Spanish Sherry
local
Horchata de Almendra
international
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm tin with baking paper, letting the paper overhang the sides.
2
In a small saucepan over low heat, warm the honey and melted butter together until just combined, about 1 minute, then remove from heat.
3
Stir in the chopped almonds, pine nuts, lemon zest, cinnamon and salt until the nuts are fully coated.
4
Whisk the beaten egg into the warm (not hot) honey-nut mixture until fully incorporated.
5
Fold in the almond flour until no dry streaks remain, forming a thick, sticky batter.
6
Scrape the mixture into the lined tin and press firmly and evenly into the corners with the back of a spoon.
7
Bake for 18-20 minutes until the top is deep golden brown and the edges are bubbling.
8
Cool in the tin for 15 minutes, then lift out using the paper overhang and cool completely on a wire rack before slicing into 2 bars.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Honey
- 35g35g Almond, roughly chopped
- 10g10g Pine Nut
- 12g12g Butter, melted
- 15g15g Egg, beaten
- 20g20g Almond Flour
- 3g3g Lemon, zested
- 1g1g Cinnamon Ground
- 1g1g Salt
