Apple & Almond Bars
From the Blog Author
Ingredients
- 1 package almond biscuits, crushed
- 1.5 cups flour
- 2 tablespoons flour
- 1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 2 eggs
- 2 tablespoons heavy cream
- 2/3 cup sugar
- 1/3 cup apple juice
- 2 Honeycrisp apples, sliced
- 2 Granny Smith apples, sliced
Directions
Preheat oven to 350°F (175°C).
Line a 9x9 inch baking pan with foil and spray with baking spray.
In a food processor, combine the almond biscuits and 1.5 cups of flour.
Process until the mixture is smooth.
Add 1/4 cup of cold, cubed butter and pulse until the mixture resembles coarse sand.
Pour the biscuit mixture into the prepared pan and pat down to form a crust.
Bake the crust for 15 minutes.
While the crust bakes, melt the remaining 1/4 cup of butter in a small saucepan over medium heat, stirring continuously until the butter browns (about 5 minutes).
Stir the cinnamon and allspice into the brown butter, then pour the mixture into a ramekin to cool slightly.
In a small bowl, whisk together the eggs, heavy cream, sugar, apple juice, and 2 tablespoons of flour until smooth.
Pour the wet mixture over the baked biscuit crust.
Bake for 15 minutes.
Arrange the sliced apples evenly over the top of the filling.
Brush half of the reserved brown butter mixture over the apples.
Bake for 20-25 minutes, or until the filling is set.
Allow the dessert to cool completely before brushing the top with the remaining brown butter.
Slice into squares and serve.
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Frequently Asked Questions
How should I store leftover Apple & Almond Bars to keep them fresh?
For the best texture, store your Apple & Almond Bars in an airtight container at room temperature for up to 3 days. If you need to keep them longer, they can be refrigerated for up to a week. Ensure they are completely cooled before storing to prevent condensation.
Can I make these Apple & Almond Bars ahead of time, or do they freeze well?
Yes, these bars are excellent for making ahead! They can be prepared up to 24 hours in advance and kept covered at room temperature before baking. For longer storage, baked and cooled bars freeze beautifully when tightly wrapped in plastic wrap and foil for up to two months.
What's the best type of apple to use if I want to substitute fresh apples for the filling in these bars?
Since this recipe focuses on the almond biscuit base, choose firm, slightly tart apples like Granny Smith or Honeycrisp for the filling. These varieties hold their shape well during the 50-minute bake time at 350°F (175°C) without becoming mushy.
