Gluten Free Almond Crumble Bars

Ingredients

• 140 g unsalted butter (softened)
• 125 g caster sugar (superfine or granulated sugar)
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
• 240 g plain gluten free flour blend (approx. 2 cups)
• 65 g almond flour (or almond meal or finely ground almonds)
• 0.5 tsp xanthan gum (omit if your gluten free flour blend already contains it)
• 0.5 tsp salt
• 140 g unsalted butter (softened, for filling)
• 50 g caster sugar (superfine or granulated sugar, for filling)
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract, for filling)
• 0.25 tsp almond extract (optional but recommended)
• 100 g condensed milk
• 200 g almond flour (or almond meal or finely ground almonds, for filling)
• 45 g whole milk (room temperature)
• 90 g flaked almonds
• powdered sugar (for dusting)

Steps

1. 1

   Adjust the oven rack to the lower middle position and pre-heat the oven to 375ºF (190ºC).

2. 2

   Line a 9-inch (23cm) square baking pan with parchment/baking paper, leaving some overhang to help with removing the bars later.

3. 3

   In a large bowl, combine the softened butter, sugar, and vanilla for the shortbread. Mix well with a wooden spoon or rubber spatula until combined, but do not cream or aerate the mixture.

4. 4

   In a separate bowl, whisk together the gluten free flour blend, almond flour, xanthan gum, and salt.

5. 5

   Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together, then knead until you get a homogeneous cookie dough.

6. 6

   Press about ⅔ of the shortbread cookie dough (about 380g) into the lined baking pan and smooth it out into an even layer using a small offset spatula.

7. 7

   Set the remaining ⅓ of the cookie dough aside at room temperature.

8. 8

   In a bowl, mix together the softened butter, sugar, vanilla, and almond extract for the filling until well combined and smooth. Avoid incorporating too much air.

9. 9

   Add the condensed milk to the filling mixture and mix well until combined.

10. 10

    Add the almond flour and mix well until you get a smooth, fairly thick batter.

11. 11

    Add the milk and mix well until evenly combined; the frangipane should have a spreadable consistency.

12. 12

    Dollop the frangipane filling over the shortbread base and smooth it out into an even layer to the edges.

13. 13

    Crumble the remaining ⅓ of the shortbread cookie dough over the frangipane filling, ensuring even coverage while letting some filling peek through.

14. 14

    Sprinkle the flaked almonds evenly over the top.

15. 15

    Bake at 375ºF (190ºC) for 30-35 minutes until the crumble and flaked almonds are deep golden brown.

16. 16

    Allow the bars to cool completely to room temperature in the pan before removing them using the parchment overhang.

17. 17

    Dust generously with powdered sugar, slice, and serve.

Notes

Cooling completely is essential for neat slicing and for the almond flavor to fully develop. These bars are both gluten-free and egg-free. Condensed milk acts as the egg replacement for richness and moisture. Store in a closed container in a cool, dry place for 3-4 days.

Nutrition per serving

• dessert
• snack
• gluten-free
• egg-free
• baked
• almond
• shortbread