Soft Italian Biscuit Bars with almonds

Name: Soft Italian Biscuit Bars with almonds
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: italian
Ingredients: 80 g wheat flour; 40 g potato starch; 3 piece eggs; 80 g sugar; 30 g ground sweet almonds; 10 g halal-certified butter; 5 g lemon zest; 25 g sweet almonds

Soft Italian Biscuit Bars with almonds. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

80 g wheat flour
40 g potato starch
3 piece eggs
80 g sugar
30 g ground sweet almonds
10 g halal-certified butter
5 g lemon zest
25 g sweet almonds

Chop the almonds finely. Heat oven to 170 °C and grease an 18 cm square tin with butter. Separate eggs.
Beat yolks with half the sugar and lemon zest for 5 minutes. Whisk whites to soft peaks with remaining sugar. Fold whites gently into yolks.
Sift flour and potato starch together and fold into the eggs with ground sweet almonds and the variation ingredient. Spread in the tin and bake 20–25 minutes until firm and the centre reaches 71 °C.
Cool fully for 40 additional minutes, then cut into 16 bars; serve four per person. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Jeremy Keith — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Sponge_cake_-_brighton.jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Sponge cake illustration; these soft biscuit bars are cut into small pieces and use different additions. Any pictured icing is not included.

Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Soft Italian Biscuit Bars.