Spanish · Dessert
Marzipan Bars
A dense, moist almond bar built on the Spanish marzipan tradition, scented with lemon zest and cinnamon and finished with a scattering of toasted sliced almonds for crunch against the soft, chewy interior.
$1
12 minsPrep
21 minsCook
48 minsTotal
EasyLevel
Nutrition per serving
351Calories
10.7gProtein
24.4gFat
26.5gCarbs
16.6gSugar
4.2gFiber
56mgSodium
121mgChol
4.8gSat Fat
292mgPotassium
115mgCalcium
1.8mgIron
0.2mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C (350°F) and line a 10x10cm square tin with baking paper.
2
In a bowl, whisk together the almond flour, sugar, cinnamon and lemon zest.
3
Add the beaten egg, egg yolk, melted butter and vanilla extract, stirring until a smooth, thick paste forms.
4
Fold in the all-purpose flour until just combined, then spread the mixture evenly into the prepared tin.
5
Scatter the sliced almonds over the top, pressing lightly so they adhere.
6
Bake for 20-22 minutes until the top is golden and a skewer comes out with moist crumbs.
7
Cool in the tin on a wire rack for 15 minutes, then lift out and cut into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g finely ground almond flour
- 1.1 oz30g sugar white
- 5/85/8 eggs, lightly beaten (30g)
- 5/85/8 egg yolks (10g)
- 0.4 oz10g melted butter
- 0.3 oz8g all purpose flour
- 0.1 oz2g vanilla extract
- 0.1 oz2g zested lemon
- 0 oz1g cinnamon ground
- 0.4 oz10g sliced, for topping almond
