@therecipecollector: Gluten-free almond crumble bars by the Loopy Whisk These are INCREDIBLE, with a buttery, melt-in-the-mouth almond shortbread, gooey almond frangipane filling and lots of flaked almonds on top that get all toasty and crunchy in the oven – and they're sooo easy to make!! [GLUTEN-FREE, EGG-FREE] Gluten Free Almond Crumble Bars These gluten free almond crumble bars combine a buttery, melt-in-the-mouth almond shortbread with a rich, gooey almond frangipane filling and a generous sprinkling of flaked almonds, which get beautifully toasty and crunchy in the oven. The bars are super easy to make, and you’d never know that they’re both gluten AND egg free, absolutely everyone will love them. Print Rate 5 from 24 votes Prep Time 30minutes minsCook/Bake Time 30minutes minsTotal Time 1hour hr Servings12 AuthorKat | The Loopy Whisk Ingredients Gluten free almond shortbread: ▢140 g (1¼ sticks) unsalted butter, softened ▢125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar ▢1 tsp vanilla bean paste (or 2 tsp vanilla extract) ▢240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.) ▢65 g (⅔ cup) almond flour (or almond meal or finely ground almonds) ▢½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.) ▢½ tsp salt Almond frangipane filling: ▢140 g (1¼ sticks) unsalted butter, softened ▢50 g (¼ cup) caster/superfine or granulated sugar ▢1 tsp vanilla bean paste (or 2 tsp vanilla extract) ▢¼ tsp almond extract (optional but recommended) ▢100 g (⅓ cup) condensed milk ▢200 g (2 cups) almond flour (or almond meal or finely ground almonds) ▢45 g (3 tbsp) whole milk, room temperature You'll also need: ▢90 g (1 cup) flaked almonds ▢powdered/icing sugar, for dusting the baked bars Instructions Gluten free almond shortbread: Adjust the oven rack to the lower middle position, pre-heat the oven to 375ºF (190ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper. Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the crumble bars from the pan later on. In a large bowl, combine the softened butter, sugar and vanilla, and mix well with a wooden spoon or rubber spatula until combined. Tip: Don’t cream or aerate the mixture, as that can make the shortbread too delicate and crumbly (note the absence of any raising agents for the same reason). In a separate bowl, whisk together the gluten free flour blend, almond flour, xanthan gum and salt. Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a homogeneous cookie dough. Tip: Because it's gluten free, you don't need to worry about over-working the shortbread dough! Press about ⅔ of the shortbread cookie dough (about 380g) into the lined baking pan. Smooth it out into an even layer, this is easiest done with a small offset spatula. Set aside until needed. Set the remaining ⅓ of the cookie dough aside until needed (it can stand at room temperature while you prepare the filling, no need to refrigerate it). Almond frangipane filling: In a bowl, mix together the softened butter, sugar, vanilla and almond extract (if using) with a wooden spoon or a rubber spatula until well combined and smooth. Don't cream or whisk the mixture, you don't want to incorporate too much air into it. Add the condensed milk and mix well until combined. Add the almond flour and mix well until you get a smooth, fairly thick batter. Add the milk and mix well until evenly combined – the final frangipane should have a nicely spreadable consistency. Dollop the frangipane filling over the bottom sho #almondcroissant #crumble #shortbread #cookiedough #glutenfree

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Saturday 25 April 2026 06:10:39 GMT