Orange Almond Bars serve sliced almonds and candied clementine peel in a soft warm spice bar. An anytime treat tasty enough for gift giving and holiday parties.
I love this time of year when I bake the flavors of the season. Cinnamon, clove and orange fill the air with warm inviting scents.
Almonds and walnuts are my go to nuts for baking. I personally feel almonds work better with orange and warm spices. Toasted almonds sprinkled on top add depth the these bars. I use raw almonds in the actual dough to release oils and flavor while it bakes.
Candied fruit peel adds a bit of texture and sweetness to these bars. I used clementine peel because it is already thin without heavy pith and cooks and candies in practically no time. plus these are in season
If you never candied your own fruit peels, you are in for a treat. Here’s the recipe I use via MarthaStewart.com.
Food for Thought…What are your go to spices and flavors as we enter the holiday season? Do you hang onto fall scents and flavors? Does your taste buds start leaning towards Christmas offerings of mint, chocolate and maybe eggnog? I love to hear your thoughts in a comment below!
In the meantime, enjoy today’s recipe!
Orange Almond Bars
Ingredients
- 1/2 cup honey
- 1/2 sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 cups sliced almonds, divided
- 1/4 cup candied clementine or orange peel
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons water
Instructions
- Toast 1/2 cup almonds at 350 degrees for about 5 minutes until lightly browned. Set aside to cool.
- Line an 8x8-inch baking dish with parchment paper, overlapping edges for lifting out baked bars.
- Spray lightly with cooking spray. Set aside.
- Dissolve honey and sugar in a small saucepan over medium heat. Transfer to mixing bowl to cool. Add spices.
- Add egg and vanilla to cooled mixture. Add remaining raw or blanched almonds and candied peel.
- Whisk together flour, baking powder and salt. Add to mixture. Transfer to prepared dish.
- Lightly spray a sheet of plastic wrap with cooking spray. Use the sheet to lightly press and level dough. Leave set as is for about 1 hour before baking to let flavors blend.
- Preheat oven to 375. Remove plastic and bake dish for about 25 minutes until inserted toothpick comes out clean.
- Cool in pan on rack for about 30 minutes before removing block and cooling on rack. Cut cooled block into bars of desired size.
- Mix together glaze. Dip bars in glaze and set aside on parchment paper. Sprinkle with toasted almonds. Drizzle with remaining glaze if desired.
Notes
Tint glaze with food coloring if desired to match theme.
