A zesty hit of candied lemon gives this straightforward dessert a touch of class. Serve it with fresh lemon verbena sorbet for extra zing!
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)
1/2 teaspoon fine sea salt
1 large egg, free-range and organic, lightly beaten
3 tablespoons intensely flavored honey, such as chestnut, buckwheat, or mountain
1 teaspoon Homemade Vanilla Extract or pure vanilla extract
TOPPING
4 tablespoons (60 g) unsalted butter
1 cup (80 g) sliced almonds
1/3 cup (1 ounce/30 g) Candied Lemon Peel and Syrup, drained of syrup and finely cubed
1/3 cup (65 g) intensely flavored honey, such as chestnut, buckwheat, or mountain
1 teaspoon Homemade Vanilla Extract or pure vanilla extract
Fresh Lemon Verbena Sorbet, for serving (optional)
1. Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the baking 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, salt, egg, honey, and vanilla. Stir until well combined. The mixture should be thick and sticky.
3. Turn the mixture out into the prepared baking pan. To help make for 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. Discard the plastic wrap. Bake until the base begins to brown around the edges, 12 to 15 minutes. Do not underbake.
4. MEANWHILE, PREPARE THE TOPPING: In the same saucepan, melt the butter over low heat. Add the almonds, candied peel, honey, and vanilla. Stir just until the ingredients are incorporated.
5. When the base is baked, spread the almond-honey mixture evenly over the base. Bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
6. Transfer the pan to the 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 lemon verbena sorbet.
VARIATIONS: Swap the candied lemon for other candied citrus or dried fruit, such as candied orange, raisins, currants, or chopped dried blueberries or create a mixture, adding citrus zest for extra zing.
MAKE-AHEAD NOTE: Store in an airtight container at room temperature for up to 1 week.