Baklava Cookie Bars with gluten free substitutions

Baklava Cookie Bars with gluten free substitutions

Ingredients

  • Ingredients
  • Crust
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp vanilla extract
  • 1 tsp orange zest
  • 1 1/2 cups flour (GF use Domata)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • Nut Topping
  • 1/3 cup pecans, chopped
  • 1/3 cup almonds, chopped
  • 1/4 cup light brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 2 Tbsp unsalted butter, melted
  • Syrup
  • 1/3 cup honey
  • 3 Tbsp water
  • 1 Tbsp fresh orange juice

Directions

  1. Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, vanilla, and orange zest until combined. Whisk together flour, baking soda, salt, and cinnamon in a medium bowl; add to butter mixture and fold in until incorporated.
  2. Press dough evenly into bottom of prepared pan and bake crust for 15 to 16 minutes, until lightly golden and set.
  3. While the crust bakes, make the nut topping. Combine pecans, almonds, brown sugar, cinnamon, cloves, and nutmeg in a small bowl; add melted butter and stir until incorporated. Spoon topping evenly over warm crust and return pan to oven. Continue baking another 10 to 12 minutes, until golden.
  4. While the bars finish baking, make the syrup. Combine honey, water, and orange juice in a saucepan over medium heat and bring to a boil. Reduce heat to low and let mixture simmer until syrupy, about 5 minutes. Remove from heat and let cool for 10 minutes.
  5. Place baked bars on a wire rack and drizzle syrup over still-warm topping, tilting pan slightly to coat evenly. Cool bars completely in pan.
  6. Carefully lift parchment and place bars on a cutting board; cut into triangles with a sharp knife. If desired, serve with a drizzle of honey. Store leftover bars in an airtight container at room temperature up to 2 days, or freeze up to 3 months.