These Almond Gingerbread Squares are dense, chewy and richly spiced with molasses, ginger, cinnamon, and cloves. Sliced almonds on top add a nice crunch with each bite. This recipe uses almond and oat flours but all-purpose gluten free flour works, too.
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cloves
- 1 large egg
- 2/3 cup brown sugar packed
- 5 tablespoons butter melted
- 3 tablespoons molasses
- 1/4 cup slivered almonds
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Preheat the oven to 350 degrees Fahrenheit. Prepare an 8x8 baking pan with spray oil.
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In a large mixing bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
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In a separate bowl, add the egg, brown sugar, melted butter, and molasses. Whisk until well combined.
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Pour the wet ingredients into the flour mixture, and stir until all the dry ingredients are incorporated well.
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Transfer the dough to the prepared pan, and spread it out with a spatula until evenly distributed. Sprinkle the slivered almonds on top.
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Bake for 28-30 minutes, or until a toothpick inserted 1 inch from the edge comes out clean. Allow to cool in pan for 15 minutes prior to cutting. Once cool, store in an airtight container for up to 1 week.
To measure flour, spoon it lightly into the measuring cup - do not pack it in.
You may substitute all-purpose gluten free flour for the almond/oat flour combo I use here.
Before measuring the molasses, spray the measuring spoon with oil. The molasses will then pour easily out of the spoon leaving very little behind.