Almond Nut Bars

    1 hour 30 minutes

    This make a delicious, not too sweet biscuit with an almost cake-like texture. Easy to make with only four ingredients.

    12 people made this

    Serves: 12 

    • 6 eggs
    • 1 1/2 cups (345g) white sugar
    • 3 1/2 cups (375g) finely ground almonds
    • 3 teaspoons almond essence

    Preparation:20min  ›  Cook:1hour  ›  Extra time:10min cooling  ›  Ready in:1hour30min 

    1. Pre-heat oven to 160 degrees C. Prepare a 23x23cm baking pan by lining bottom with either greaseproof paper or baking paper. Grease the paper.
    2. Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and essence. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
    3. Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (11)


    it turned out very well, but I'd say is more like a cake than "bars". I'd recommend using your stand mixer if you have one! I did the egg whites 1st, then put them in a separate bowl while I mixed the yolk mixture in the mixer. I'd also recommend adding the almond extract to the yolks before the nuts go in, just easier to mix in. Be sure to serve with some whipped cream & save a few ground almonds to sprinkle on top!  -  10 Nov 2007  (Review from Allrecipes USA and Canada)


    Not that easy, but worth the trouble. The bars are almost cake-like. Dense, moist and chewy. My family loves this at Passover.  -  13 Mar 2001  (Review from Allrecipes USA and Canada)


    Super easy and yummy! I agree that it is more of a cake-like consistency, though. It is great to find a gluten-free dessert that was originally that way. I loved having the almonds throughout the cake, it gave it a lot of texture. I might add cinnamon or cloves next time. This is open to a lot of variation and add-ons.  -  21 Jun 2008  (Review from Allrecipes USA and Canada)