Lemon almond bars inspired from Galicia, Spain (gluten-free)

Lemon almond bars are a go-to comfort food in winter or summer, or whenever you are craving that mix of tart and sweet.

Here is a recipe that originates from Galicia, Spain, a lovely balance of lemon tanginess and chewy almond texture, the tarta de Santiago. Sometimes you find this type of torte as you hike the Saint James of Compostela relic route, flavored sometimes with orange or cinnamon, powdered sugar on top with the imprint of a cross or seashell, or simply with lemon rind or slivers of almonds. I've stuck to lemon and almond, a truly delicious combination.

This little wonder is dense, moist yet light, sweet yet tangy. And gluten-free for those who would prefer. Everything to tempt every family member around here... Also, they travel well, I packed some on my first trip abroad in over year to... incidentally, Spain. They were delicious and surreal while flying in a plane to where they originated !

Crust

120 g of flour (or gluten-free blend with xantham gum that keeps the crust moist and together)

30 g of almond flour
70 g of butter, softened

30 g of sugar

2 tablespoons of sour cream

1-2 tablespoons of milk

Pinch of salt

Filling

100 g almond flour

140 g sugar

50 g butter, softened

Rind from 1/2 lemon

Juice from 2-3 lemons

4 eggs

Confectioners sugar for icing (100 g or 1/2 cup)

For the crust, mix all ingredients and knead together. Add more flour or milk to get a soft, non-sticky texture. Refrigerate for 2 hours or overnight. Roll out and flatten with a rolling pin to an 1/8" inch thickness. Preheat oven to 175° C (350° F). Transfer to a square or rectangular pan that is lined with parchment paper. Pierce dough with a fork so it doesn't puff up. Prebake for 20 minutes or until slightly golden.

For the filling, mix sugar, almond flour, butter and lemon rind, then add eggs and lemon juice (optional I added a splash of limoncello, or you can add vanilla). Pour into the prebaked crust, and bake for 20-25 minutes or until the middle is firm and doesn't jiggle. Allow to cool on a cooling rack. Once ready, powder generously with confectioners sugar.

Enjoy, everyone !

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