Spanish · Dessert
Spanish Almond Bars
A dense, lightly spiced almond bar rooted in Spain's long tradition of almond-based sweets from Andalusia and the Balearics, where ground almonds, lemon zest and a whisper of cinnamon stand in for flour-heavy baking. Soft, moist and golden-topped with toasted sliced almonds, it's a humble cousin of turrón and marzipan pastries baked into a shareable square.
$1
10 minsPrep
19 minsCook
39 minsTotal
EasyLevel
Nutrition per serving
277Calories
7.5gProtein
19.8gFat
20.7gCarbs
15.3gSugar
3.3gFiber
57mgSodium
59mgChol
4.5gSat Fat
225mgPotassium
87mgCalcium
1.2mgIron
0.1mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
gluten-free
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 the egg and sugar together until pale and slightly thickened, about 1 minute.
3
Stir in the melted butter, vanilla extract and lemon zest until combined.
4
Sift in the almond flour and cinnamon, folding gently until a thick, even batter forms.
5
Pour the batter into the prepared tin, spreading it level with a spatula.
6
Scatter the sliced almonds evenly over the top, pressing lightly so they adhere.
7
Bake for 18-20 minutes until golden at the edges and just set in the centre.
8
Cool in the tin for 10 minutes, then lift out onto a rack to cool completely before slicing into bars.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g blanched, finely ground almond flour
- 1 oz28g sugar white
- 1/21/2 eggs, lightly beaten (25g)
- 0.4 oz12g melted butter
- 0.1 oz3g zested lemon
- 0 oz1g cinnamon ground
- 0.4 oz10g sliced, for topping almond
- 0.1 oz2g vanilla extract
