Middle Eastern · Dessert
Nut and Honey Diamond Bars
A dense, nut-studded honey bar inspired by the flavours of Middle Eastern baklava, baked as a single buttery square and finished with a warm honey-lemon glaze brushed over the top, then scored into classic diamond shapes.
$1
15 minsPrep
17 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
333Calories
5.9gProtein
21.8gFat
31.2gCarbs
16.9gSugar
1.9gFiber
160mgSodium
71mgChol
8.5gSat Fat
152mgPotassium
32mgCalcium
1.5mgIron
0.1mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C (350°F) and line a 10x10cm square tin with baking paper, letting the paper overhang the sides.
2
Melt the 28g butter and whisk it with the 14g sugar until smooth, then beat in the 22g egg.
3
Sift the 30g flour and 1g baking powder into the wet mixture and stir until just combined.
4
Fold in the 20g chopped walnuts, 12g chopped pistachios and 1g ground cardamom until evenly distributed through the thick batter.
5
Spread the batter into the lined tin in an even layer, pushing it right into the corners with the back of a spoon.
6
Bake for 16-18 minutes until the top is golden and a skewer inserted in the centre comes out with just a few moist crumbs.
7
Cool the bar completely in the tin on a wire rack, about 20 minutes, before lifting out using the paper overhang.
8
Warm the 22g honey and 4g lemon juice together briefly until runny, then brush generously over the cooled slab.
9
Using a sharp knife, score the slab into diamond shapes by cutting parallel diagonal lines across the surface.
10
Let the honey glaze set for a few minutes before serving the diamond-cut bar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted butter
- 0.5 oz14g sugar white
- 1/21/2 eggs, beaten (22g)
- 1.1 oz30g sifted all purpose flour
- 0 oz1g baking powder
- 0.7 oz20g finely chopped walnut
- 0.4 oz12g finely chopped pistachio
- 0 oz1g ground cardamom
- 0.8 oz22g honey
- 0.1 oz4g lemon juice
