Ginger and Almond Bars from My Master Recipes by Patricia Wells

If you’re like us, then you crave dessert at all hours of the day. These Ginger and Almond Bars from My Master Recipes by Patricia Wells are the perfect mid-week pick-me-up. They are dense and flavorful and will make your home smell heavenly as they bake. What more could you ask for?

In My Master Recipes, Patricia Wells codifies the skills she imparts in her cooking classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with additional recipes that take your skills in directions both savory and sweet, simple and profound—giving you the knowledge and assurance to expand your cooking even further. My Master Recipes is on sale today! Purchase a copy from your favorite retailer.

Ginger and Almond Bars

_d5a1640

Makes 16 bars

EQUIPMENT: A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.

BASE

  • 3 tablespoons (45 g) unsalted butter
  • 1-3/4 cups (165 g) almond meal (also called almond flour or almond powder)
  • 2 tablespoons peeled and grated fresh ginger
  • 3 tablespoons mild honey, such as clover
  • 1 large egg, free-range and organic, lightly beaten
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract

TOPPING

  • 4 tablespoons (60 g) unsalted butter
  • 1 cup (80 g) sliced almonds
  • 1/3 cup (45 g) minced candied ginger
  • 1/3 cup (80 ml) mild honey, such as clover
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon Homemade Vanilla Extract or pure vanilla extract
  • Fresh Thyme Sorbet or Rosemary Sorbet, for serving (optional)
  1. Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
  2. PREPARE THE BASE: In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
  3. Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
  4. MEANWHILE, PREPARE THE TOPPING: In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
  5. When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
  6. Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares. Serve with fresh thyme or rosemary sorbet.

MAKE-AHEAD NOTE: Store in an airtight container at room temperature for up to 1 week.

VARIATION

CHESTNUT HONEY SQUARES

For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

9780062424822

 

Comments
One Response to “Ginger and Almond Bars from My Master Recipes by Patricia Wells”
  1. These look great–love anything with ginger. And they’re Kosher for Passover, and gluten free!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: