Miella (Honey and almond squares)

The recipe this time is for another almond treat following the recently posted French almond cake. Miella are dainty little honey and almond squares or biscuits that are perfect to serve with coffee or for afternoon tea. They are a little bit crunchy and very yummy and it’s hard to stop at one.

Use a strongly flavoured honey for miella to emphasise the taste. I like to use our very special Tasmanian leatherwood honey, although it may be an acquired taste. If you can resist the temptation, keep the miella until the next day for the flavours to develop.

There are more complicated recipes to be found for miella or honey and almond squares, but I like this one for its simplicity. Whilst searching for a recipe, I came across this one on the Internet. You can also find it on the packet of ‘Freshlife’ almonds available from Coles and at www.freshlife.com.au

Photography by Sophie Harper

Makes 25 or 36 squares

Ingredients

Biscuit base

  • 65g butter, melted
  • 1/4 cup (55g) brown sugar, firmly packed
  • 2/3 cup (110g) plain flour
  • 1/2 cup (55g) ground almonds (almond meal)

Almond topping

  • 80g butter
  • 1 tbsp brown sugar
  • 2 tbsp (60g) well-flavoured honey
  • 1 cup (100g) flaked almonds

Method

  1. You will need a 23cm shallow square tin for baking the squares. Butter and line the tin with baking paper. Preheat the oven to or 190C regular or 170C fan.
  2. Combine all the ingredients for the biscuit base in a bowl. Press into the tin and bake for 12 to 14 minutes until golden brown. Set aside while you prepare the topping. (Leave the oven on.)
  3. Place the honey, sugar and butter in a small saucepan and melt over fairly low heat. Then simmer gently for three minutes. Take off the heat and stir through the flaked almonds and quickly spread over the cooked biscuit base.
  4. Bake again for about 15 minutes, turning the tin after 10 minutes to brown evenly and well. It needs to be fairly brown so the squares will end up being a bit crunchy. Allow to cool on a rack. Lift out of the tin with the baking paper and cut into either 25 or 36 small squares. Store the squares in an airtight container. They will keep for a week.

 

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