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Almond and Brown Butter Cake Bar

Crafted with rich almond flour and flavorful brown butter, this artisanal snack bar delivers a nutty flavor and soft texture that's both indulgent and wholesome. Each bar is topped with sliced almonds that add the perfect satisfying crunch to every bite. Developed by Chef Lauren Haas on behalf of the Almond Board of California
Almonds
Ingredients
Serves: 22 Snack Cakes, 32g
  • 119g Brown Butter (noisette)
  • 10g Vanilla Paste
  • 150g Sugar Powder
  • 12g Invert Sugar
  • 18g All Purpose Flour
  • 18g Cornstarch
  • 136g Almond Flour, Blanched
  • 66g Almond Flour, Natural
  • 143g Egg Whites
  • 66g Sliced Almonds (for topping)
Equipment
  • Saucepan
  • Stand Mixer (with Whisk Attachment)
  • Sifter
  • Perforated Oval Tart Rings (11.6 cm x 3.7 cm x 2 cm / 4.56" x 1.45" x 0.78")
  • Sheet Pan
Preparation
  1. Place approximately 20% more butter than desired weight (e.g., for 100g, use 120g) in a saucepan.
  2. Split the vanilla bean in half, and scrape out the seeds. Add the seeds and scraped vanilla bean to the pan.
  3. Cook on medium heat until the water evaporates and the butter solids sink to the bottom, starting to brown.
  4. Reduce the heat to low and continue stirring until the solids and butter reach a golden brown color.
  5. Immediately pour the brown butter into a bowl to cool until it’s almost cool but still melted. Once cooled, Remove the vanilla bean.
  6. Measure the brown butter to ensure it’s the correct weight.
  7. Adjust by adding butter or removing excess as needed.
  8. Add the invert sugar to the butter.
  9. Sift powdered sugar, flour, cornstarch, and almond flour together.
  10. Whip egg whites in a stand mixer with a whisk attachment until a very soft meringue forms.
  11. Add the sifted dry ingredients to the meringue and mix until combined.
  12. Stream in the melted brown butter and invert sugar. Mix until fully combined.
  13. Immediate baking is possible, but the mixture is best if rested and chilled overnight before baking.
  14. Line perforated oval tart rings (11.6 cm x 3.7 cm x 2 cm / 4.56" x 1.45" x 0.78") with parchment paper.
  15. Place them on a sheet pan lined with parchment and sprayed with non-stick spray.
  16. Pipe 28g (1 oz) of the mixture into each tart mold, then top with approximately 2-3g (0.07-0.11 oz) of sliced almonds.
  17. Bake at 350°F (175°C) for 11-13 minutes or until the cake springs back when gently touched.
  18. Allow to cool before packaging.
  19. Optional: Dust with powdered sugar before serving.
Nutritional Info
Per Serving
NAME AMOUNT
Calories 150
Total Fat 11g
Saturated Fat 3.2g
Trans Fat 0g
Cholesterol 10mg
Sodium 10mg
Total Carbohydrate 11g
Dietary Fiber 1g
Total Sugars 8g (Includes 8g Added Sugars)
Protein 3g
Vitamin D 0.8mcg
Calcium 34mg
Iron 0.5mg
Potassium 99mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.