Almond bars

Name: Almond bars
Total time: 1 h
Yield: about 24 slices
Cuisine: Hungarian
Ingredients: 200 g almonds (unblanched), coarsely chopped; 200 g granulated sugar; 100 g dark chocolate, finely chopped; 3 eggs; 250 g flour; 1 teaspoon baking powder; 1 pinch of cinnamon; baking paper

Time: 1 hourabout 24 slicesapprox. 170 kcal / serving (estimated)approx. 4 g protein / serving

Almond slices are the Hungarian cousin of Italian biscotti: twice-baked, crisp, almondy and chocolatey. Old recipes used rolled-out dough; today we bake logs, and the second baking makes them truly crisp. They go well with tea, coffee or dessert wine.

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Method

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Preheat the oven to 180 °C (165 °C fan) and line a tray with baking paper.
Beat the eggs with the sugar with a food processor for 5 minutes, until pale and thick.
Add the almonds, chocolate and the flour mixed with the baking powder and cinnamon. Combine with a wooden spoon; the dough will be thick and stiff.
With wet hands, shape the dough on the tray into two long logs, 6-7 cm wide and 2 cm high. Leave space between them because they spread.
Bake at 180 °C for 25 minutes until golden brown and firm. Take out and cool for 10 minutes.
While still lukewarm, cut with a serrated knife into 1.5 cm slices. Lay the slices on their flat sides and dry them again at 150 °C for 10 minutes to make them crisp.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Slice while lukewarm; once cool they crumble.
The second drying is the secret of the crispness.
You can use other nuts too.
They keep for 3 weeks in an airtight tin.

Frequently asked questions

Are they good for dunking?

Yes, dunked in coffee or dessert wine they are best.

Can it be made with less sugar?

Yes, 150 g is enough.

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