Cinnamon, Apple & Almond Squares

These squares combine an almond shortbread with a soft cinnamon sponge layer topped with seasonal apples & a frangipane crumble topping. They are refined sugar free & gluten-free flour can be substituted for plain flour to ensure they are friendly to all. Simply add a  steaming cup of tea or coffee with good company for the perfect treat.

Makes 20 squares.


  • 125g chilled butter, cubed
  • 3 tbsp honey
  • 150g ground almonds
  • 140g plain flour


  • 150g ground almonds
  • 125g chilled butter, cubed
  • 1 tbsp honey
  • 2 tbsp plain flour
  • 2 eggs
  • 1.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 2 large cooking apples


  • 8 dates
  • 2 tbsp hazelnuts
  1. Preheat an oven to 160C. Line with parchment & grease a large rectangle baking tray.
  2. Base: pulse all ingredients in a food processor until it forms a dough. 
  3. Using the back of a spoon, evenly spread the dough onto the lines tray. Bake for 10-15 mins until golden. 
  4. Filling: roughly cube the peeled & cored apples. Place the honey, butter & ground almonds in the food processor & blitz until it forms a crumble like consistency. Reserve 3 tbsp of the mixture for the topping.
  5. Add the flour, baking powder, cinnamon & eggs and blitz until it forms a light batter. 
  6. Pour the batter on top of the cooked base and scatter the apple on top.
  7. Topping: roughly chop the hazelnuts & dates and stir through with the reserved almond mix. Using your fingers crumble over the apples. 
  8. Bake in the oven for 30 mins. Allow to cool in the tin and cut into square portions.

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