Middle Eastern · Dessert
Rosewater Almond Bars
A Middle Eastern take on the classic brownie square, these almond bars swap cocoa for ground almonds and a whisper of rosewater, finished with a honey-lemon glaze and toasted almond slivers. Dense, moist and lightly spiced with cardamom, they sit closer to a Persian-inspired teacake than a chocolate brownie, delivering a floral, nutty bite in every square.
$1
15 minsPrep
21 minsCook
56 minsTotal
EasyLevel
Nutrition per serving
355Calories
7.6gProtein
24.5gFat
30.3gCarbs
20.1gSugar
3gFiber
410mgSodium
80mgChol
8.5gSat Fat
210mgPotassium
80mgCalcium
1.5mgIron
0.1mcgVitamin B12
0.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak
local
Turkish Coffee
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm square tin with baking paper, leaving an overhang on two sides.
2
Melt the butter and whisk it with the sugar in a bowl until glossy, then beat in the egg until fully combined.
3
Fold in the almond flour, all-purpose flour, baking powder, ground cardamom and salt, stirring just until a thick, smooth batter forms.
4
Pour the batter into the prepared tin, spreading it evenly into the corners with a spatula.
5
Bake for 20-22 minutes until the edges are golden and a skewer inserted in the centre comes out with a few moist crumbs.
6
While the bars bake, stir the honey, lemon juice and a splash of rosewater together in a small bowl to make the glaze (rosewater used to taste, folded into the honey mixture).
7
Cool the bars in the tin for 10 minutes, then lift out using the paper overhang and transfer to a wire rack.
8
Brush the warm bars with the honey-rosewater glaze while still warm so it soaks in slightly.
9
Scatter the toasted sliced almonds over the top, pressing gently so they adhere to the glaze.
10
Cool completely, about 20 minutes, before slicing into 2 squares and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, melted
- 30g30g Sugar White
- 27g27g Egg, beaten
- 35g35g Almond Flour
- 14g14g All Purpose Flour, sifted
- 2g2g Baking Powder
- 1g1g Cardamom, ground
- 1g1g Salt
- 12g12g Almond, sliced, toasted, garnish, 1
- 10g10g Honey, glaze, 1
- 3g3g Lemon Juice, glaze component, 1
