Friday, June 24, 2011
Almond Honey Bars
This recipe is from an Australian baking magazine, which poses some challenges. I’m used to British cookbooks where I have to convert from weight to volume measurements. Once I finally invested in a good scale that measures grams and kilograms, I’ve been good. What is unusual about this recipe is the pan it calls for: a 20 x 30 centimeter Lamington pan. This is such a neat cookbook with interesting recipes but all the bars use this type of pan, which is completely unavailable here in the States. I finally found a tart pan that was 20 x 29 centimeters, so close enough. You could also substitute a 9-inch square pan, but your bars would be a little thicker.
So with the pan situation solved, I’m free to try the recipes in this book. I like cookbooks from other countries because the put different flavors together. Also, I find that the recipes are usually a little less sweet; we love our sugar here in America! These do contain honey and brown sugar, so it isn’t as though these are savory. They’re sweet, just not too sweet.
These came together beautifully. The filling smelled diving when I was mixing it, a combination of honey and sweet chocolate. The almonds are the strongest flavor here, with the honey and chocolate acting as subtle support. I thought they would be chocolatier, but they aren’t, perhaps because you use milk chocolate rather than something with a stronger flavor. I took these to two places at work, and they were a big hit. I left just a couple at home to photograph, with a note telling my husband not to eat them. I came home to a note in response. I’m glad he’s such a fan of my baking!
Almond Honey Bars
1 cup flour
½ teaspoon nutmeg
½ cup ground almonds
½ cup brown sugar, packed
6-1/2 tablespoons butter, melted
¼ cup brown sugar, packed
¼ cup honey
3-1/2 ounces milk chocolate, melted
1-1/2 cups sliced almonds
Preheat oven to 350 degrees. Butter a 20 x 30 centimeter pan (or a 9” square pan).
In a medium bowl, combine the flour, nutmeg, ground almonds, brown sugar, and butter. Press the mixture into the bottom of the prepared pan. Bake for 12 minutes, until lightly browned. Cool for about 30 minutes. Reduce the oven temperature to 325 degrees.
In a small bowl, whisk together the eggs, brown sugar, honey, and melted chocolate. Pour over the cooled base. Sprinkle with the sliced almonds. Bake for 40 minutes or until topping is set. Cool in pan and then refrigerate several hours before cutting into bars.
Recipe from Australian Women’s Weekly Biscuits and Slices