Ginger and Almond Bars

Delightful chewy bars made with almond meal, fresh ginger, and honey, topped with a crunchy layer of sliced almonds and candied ginger. These sophisticated treats combine the warmth of ginger with the nutty richness of almonds.

16 servings

1 hr 51 min

Published October 4, 2025

Ingredients

•3 tablespoons unsalted butter
•1¾ cups almond meal
•2 tablespoons fresh ginger
•3 tablespoons mild honey
•1 large egg
•½ teaspoon fine sea salt
•1 teaspoon pure vanilla extract
•4 tablespoons unsalted butter
•1 cup sliced almonds
•⅓ cup candied ginger
•⅓ cup mild honey
•¼ teaspoon fine sea salt
•1 teaspoon pure vanilla extract
•1 set equipment

Cooking Instructions

1.
Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
10 min
2.
In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
5 min
3.
Turn the mixture out into the prepared pan. To help make 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. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
15 min
4.
In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
5 min
5.
When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
15 min
6.
Transfer the pan to the baking 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.
60 min
7.
Store in an airtight container at room temperature for up to 1 week.
1 min
8.
Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

Ingredients

•3 tablespoons unsalted butter

•1¾ cups almond meal

•2 tablespoons fresh ginger

•3 tablespoons mild honey

•1 large egg

•½ teaspoon fine sea salt

•1 teaspoon pure vanilla extract

•4 tablespoons unsalted butter

•1 cup sliced almonds

•⅓ cup candied ginger

•⅓ cup mild honey

•¼ teaspoon fine sea salt

•1 teaspoon pure vanilla extract

•1 set equipment

Cooking Instructions

Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)

10 min

In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.

5 min

Turn the mixture out into the prepared pan. To help make 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. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.

15 min

In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.

5 min

When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.

15 min

Transfer the pan to the baking 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.

60 min

Store in an airtight container at room temperature for up to 1 week.

1 min

Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.