I was absolutely amazed by this recipe, I had no idea how it was going to work out, one of those times where I just mixed together what I had with an idea in mind of what I wanted.
They have something here in Dublin, called Almond fingers, I have seen them in Holland too. And I was really really craving them the other week. I can't even describe them, soft and cakey, yet almost like marzipan. When I was a teenager, my brother and I used to buy a packet every so often, we made sure to make them last, just one per day at about 4pm with a cup of tea. I looked forward to it every day.
These bars are not exactly like an almond finger, but it is close enough for me and I am so happy with it. It passes my test, and I'm pretty stringent. Now I can make a new tradition with these Almond bars, soft and moist, with a bit of a gooey chew, and a lovely sweet almond flavour. And it is incredibly easy to make.
90g cup ground almonds
75g caster sugar
3 Tblsp soya milk
75g dairy free margarine
25ml oil (for this recipe I used rapeseed oil)
75g demera sugar
2 Tblsp golden syrup
225g gluten free flour (I use a mix of 125g rice flour, 50g potato flour and 50g tapioca flour)
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla essence
1/2 tsp almond essence
1) Preheat oven to 150C / 300F / Gas Mark 2
2) Mix almond, caster sugar and soya milk into a paste.
3) Add margarine and oil and cream together.
4) Add demera sugar, golden syrup, vanilla and almond essence and mix until smooth.
5) Combine flour, salt, baking powder and soda in a separate bowl.
6) Add to mixture and combine well. Depending on the flours you use you may need to add more flour. You want quite a thick cake like batter.
7) Bake in the centre of the preheated oven for 45 mins.
8) Remove from oven and brush while still warm with melted golden syrup for a sticky top.
Note: The last batch I made I didn't have enough margarine, so used 25g marg and 75ml oil, and they still turn out beautifully