Kerstin’s Almond Squares (gluten-free, casein-free)

If you follow me on the Spunky Coconut Facebook Page then you know that I was trying to make a Scandinavian jelly roll this morning. Well, technically, at 9:30PM last night, and again this morning. They didn’t work, but maybe I’ll figure them out later 😀
In the meantime, I switched gears to tackle Kerstin’s Almond Squares, on page 125 in Swedish Cakes and Cookies. Although most of the cookbook uses wheat, this book has been a great reference for traditional Scandinavian treats. This particular recipe happened to already be gluten-free, but I wanted to make it more spunky-style 😉
Basically Kerstin’s Almond Squares are just orange, eggs, and almond paste. But you know me, I wasn’t about to hunt down almond paste (I have no idea where to even look for it) that’s just almonds and refined sugar. So I looked up an almond paste recipe. I found two and they were basically the same: Half almonds, half refined sugar.
I decided I could get away with almond meal flour and my blend of sweeteners instead, and sure enough it worked out beautifully. I also added a touch of allspice (which is classically Scandinavian if you ask me) and it gave the bars such a Christmasy taste. Yum.

Kerstin’s Almond Squares

gluten-free, casein-free, dairy-free
Add to a mixing bowl:
1 & 1/4 cup almond meal flour (I use Bob’s)
1/4 cup coconut (or other) sugar
1/4 cup applesauce
1 tbsp orange zest (from about 1/2 an orange)
1/3 cup orange juice (from the same orange where you got the zest)
1/4 tsp baking soda
1/4 tsp sea salt
1/8 tsp allspice
Add to another mixing bowl:
4 egg whites
Drop the yolks into the first bowl and mix with an electric mixer.
Whip the egg whites into stiff peaks.
Add the whites (now stiff peaks) to the mixture and carefully fold them in.
Pour into a large rectangular dish lined with parchment paper and then greased.
Bake at 350 degrees for about 18 minutes. (Keep a close eye on it since ovens vary. It may take more or less time in your oven.)
Top with 1.5 bars of grated dairy-free chocolate. I use Chocolove. OR sprinkle with dairy-free chocolate chips.
The heat of the bars will melt the chocolate.
Sprinkle about 1/4 cup chopped almonds over the melting chocolate.
♥, Kelly


  1. says

    Hold up, hold up. Who is eating all these yummy treats you’ve been bakin’ up? Ha!

    Today I made your lemon bars. So very good and so very easy to put together. Kelly, you really ARE ingenious.

    Absolutely loving the cookbook.

    Oh and tell hubby I bought lexiskitchen, he he!

  2. says

    They look very delicious. I’m gonna have to agree with Meagan on this one regarding her comment about how sometimes she wishes a recipe could just jump right off the page.

  3. says

    Yummmmm–these look fantastic! Can’t wait to try these out over Christmas. I won’t tell anyone they are at least semi-healthy though 😉

  4. says

    ooh- i’m definitely going to make these today kelly! they look amazing- and nice and simple (that’s what i’m into these days with a baby on my hands). question for ya- my hubby got me a blendtec for my birthday, but i’ve struggled with making almond flour. have u figured out the right settings for it? thanks!! :)

  5. says

    Kelly – I just won a copy of your signed cookbook over at Ali’s blog. It’s a signed copy. I am so happy! I feel like I am going to “meet you” in a way.

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