Baklava-inspired Cookie Bars Recipe

Baklava-inspired Cookie Bars Recipe :-Baklava is a classic sweet pastry in Ottoman cuisine. It is formed of layered filo dough with nuts and honey. These cookie bars have a soft cookie foundation and are then topped with a creamy honey-caramel coating that is loaded with walnuts and pistachios

The flavors of Baklava inspired the creation of these cookie bars. The honey, the almonds, the buttery biscuit, and the spices all work together to create a dessert that is absolutely irresistible. There is nothing about this dish that is not excellent.

Baklava-inspired Cookie Bars Recipe

ingredients :

for the cookie base:

• 3 cups almond flour
• 1 cup tapioca flour
• 1 ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter melted (sub ghee for paleo and vegan butter for dairy-free)
• 2 egg yolks
• ¼ teaspoon almond extract
• ½ cup maple syrup
• 1 teaspoon orange zest

for the honey-caramel topping:

• ¾ cup honey
• One 13.5-ounce can full-fat unsweetened coconut milk
• ½ teaspoon vanilla extract
• 2 tablespoons unsalted butter sub ghee for paleo and vegan butter for dairy-free
• ½ teaspoon cinnamon
• ½ tsp kosher salt
• 1 tablespoon freshly squeezed lemon juice about ½ a lemon
• ½ cup roughly chopped raw shelled pistachios
• ½ cup roughly chopped raw walnuts

instructions :

• Preheat the oven to 350 degrees Fahrenheit. A baking sheet of 9 inches by 9 inches should be lined with parchment paper, allowing it to hang over the sides, and then sprayed with non-stick grease.
• After they have been baked, the cookies will be much simpler to remove from the pan if you do this. Put the pan to the side.

1 . make the cookie base:

• It is recommended that you place the almond flour, tapioca flour, cinnamon, and salt in a big basin. Remove any clumps that may have formed.
• Melt the butter, add the egg yolks, almond essence, maple syrup, and orange zest, and stir until combined. Using a rubber spatula, whisk the ingredients together until a dough that is sticky is formed.

• A rubber spatula or damp hands can be used to push the dough into an even layer once it has been transferred onto the pan that has been prepared. Bake the cake for twenty to twenty-two minutes, or until it reaches a golden brown color and a cake tester that is pressed in the middle of the pan comes out clean.
• Take it out of the oven and put it in the refrigerator to cool down completely while you make the topping.

2 . prepare the topping: (see note)

• Honey, coconut milk, and vanilla essence should be mixed together in a saucepan of around medium size. To ensure that the honey and coconut milk are thoroughly mixed together, increase the heat to medium-high and whisk the mixture.
• Once it has reached a quick simmer, continue cooking it without stirring it and without disturbing it for around ten minutes, or until it has reduced by approximately half, thickened somewhat, and darkened in color. For more information, read the note below.

• When the caramel is ready, the temperature on an instant read or candy thermometer should reach approximately 235 degrees Fahrenheit. Reduce the heat to medium or medium-low if it comes dangerously near to bubbling over while it is inside the oven.
• Take the pan off the heat and whisk it to slowly cool it down. After adding the butter to the saucepan, continue to wait for it to melt without stirring it. The cinnamon, salt, lemon juice, pistachios, and walnuts should be added once the butter has melted. In order to mix, stir.

3 . assemble the bars:

• After pouring over the cookie layer, use a spatula to spread the mixture out evenly.
• Put in the freezer for approximately two hours, or until the caramel has completely cooled down and hardened. Before serving, split the fruit in half and then cut it into triangles.
• Keep in the refrigerator or freezer for two to three days if you store it in an airtight container.