Ingredients
Equipment
Method
- Preheat oven to 325°F. Coat an 8×8 baking dish with nonstick spray and line with parchment paper. Trace a square outline of the pan on a separate parchment sheet and set aside.
- In a medium bowl, whisk together salt, almond flour, and flour. In a large bowl, beat butter and powdered sugar until smooth and fluffy. Mix in egg and vanilla. Fold in dry ingredients with a spatula until dough resembles mashed potatoes.
- Press half the dough into the prepared pan. Spread the remaining dough onto the outlined parchment to form a square.
- For the filling: Mix brown sugar, cinnamon, flour, melted butter, and maple syrup until it resembles wet sand. Crumble evenly over the bottom dough layer in the pan.
- Carefully flip parchment dough square over the filling. Peel back parchment and spread dough evenly. Bake 40–45 minutes until puffed and edges are golden brown.
- Cool 30 minutes at room temp, then refrigerate uncovered for 1 hour.
- For icing: Whisk powdered sugar, cinnamon, melted butter, maple syrup, and 1 tbsp milk. Add more milk if too thick. Spread icing over cooled bars immediately, sprinkle with sea salt, slice, and enjoy!
Notes
Top with flaky sea salt for balance and extra flavor. Chill bars well before adding the icing to ensure clean slices. For an extra indulgent variation, drizzle additional icing after slicing. Store covered in the refrigerator for up to 5 days.
