One of my favorite thing to have with my cup of coffee in the morning, is definitely a crunchy, buttery bar – just like these sesame bars. These sesame bars are so easy to make and are enriched with almond flour. It’s delicious, crunchy, buttery and rich, and would also be a perfect snack for Passover. You just have to try these!
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Photo: Natalie Levin
Sesame Bars with Almond Flour
20*20 cm square pan
For the dough:
75 grams almond meal
40 grams cornstarch
60 grams matzo meal (or plain flour)
30 grams sugar
75 grams cold butter, cut into cubes
Pinch of salt
1/2 tsp. vanilla extract
1 egg
For sesame layer:
50 grams butter
75 grams sugar
2 tbsp. maple syrup
Pinch of salt
1/2 tsp. vanilla extract
80 grams sesame seeds
Preparation:
- Make the dough: Preheat oven to 170c degrees and slightly grease the pan.
- In a food processor with a steel blade put almond meal, cornstarch, matzo meal, sugar, butter, salt and vanilla and blend until crumbly mixture is formed.
- Add egg and continue blending only until large clumps of dough form.
- Transfer the dough to your pan and flatten it on the bottom. Make sure you get a level layer.
- Bake for about 10-15 minutes or until golden.
- Sesame layer: in a small saucepan melt butter, sugar, maple syrup, salt and vanilla until everything is melted and mixture is smooth.
- Add sesame seeds and mix well. Remove from heat.
- Transfer the sesame mixture over the baked dough layer and spread it using a small spatula.
- Bake for another 10-15 minutes or until sesame layer is golden brown.
- Cool completely, cut into cubes and sereve.
Notes:
- Keep the cookies in a sealed box for up to 5-6 days.
- Instead of maple syrup you can use honey or date syrup same amount.