Baklava-Style Cookie Bars with Honey and Pistachios

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For the Cookie Base:

• 3 cups almond flour
• 1 cup tapioca flour
• 1 ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter melted (sub ghee for paleo and vegan butter for dairy-free)
• 2 egg yolks
• ¼ teaspoon almond extract
• ½ cup maple syrup
• 1 teaspoon orange zest

For the Honey-Caramel Topping:

• ¾ cup honey
• One 13.5-ounce can full-fat unsweetened coconut milk
• ½ teaspoon vanilla extract
• 2 tablespoons unsalted butter sub ghee for paleo and vegan butter for dairy-free
• ½ teaspoon cinnamon
• ½ tsp kosher salt
• 1 tablespoon freshly squeezed lemon juice about ½ a lemon
• ½ cup roughly chopped raw shelled pistachios
• ½ cup roughly chopped raw walnuts

• Preheat oven to 350℉. Line a 9×9-inch baking pan with parchment paper, letting it hang over the sides, and spray the parchment with nonstick spray. This makes it easy to lift the bars from the pan after baking. Set the pan aside.

Make the Cookie Base:

• In a large bowl, whisk together the almond flour, tapioca flour, cinnamon, and salt to break up any clumps.
• Add the melted butter, egg yolks, almond extract, maple syrup, and orange zest. Stir with a rubber spatula until a sticky dough forms.
• Transfer the dough into the prepared pan and press into an even layer using a rubber spatula or damp hands. Bake for 20 to 22 minutes, until the top is golden brown and a cake tester comes out clean from the center. Remove from the oven and chill in the refrigerator until completely cool while you prepare the topping.

Prepare the Topping: (See note)

• In a medium saucepan, combine the honey, coconut milk, and vanilla extract. Heat over medium-high, whisking until the honey and coconut milk are fully combined. Bring to a rapid simmer and then continue to cook without stirring for about 10 minutes, or until the mixture has reduced by about half, darkened slightly, and thickened. An instant-read or candy thermometer should register about 235℉ when the caramel is done. If it begins to bubble up too vigorously, reduce the heat to medium or medium-low.
• Remove the pan from the heat and allow it to cool for a moment. Add the butter and let it melt without stirring. Once melted, stir in the cinnamon, salt, lemon juice, pistachios, and walnuts until evenly combined.

Assemble the Bars:

• Pour the warm honey-caramel and nut mixture over the cooled cookie base, spreading it evenly with a spatula.
• Place the pan in the freezer and chill until the topping has fully set, about 2 hours. To serve, cut the slab in half and then slice into triangles or squares. Store in an airtight container in the refrigerator or freezer. For best texture, serve slightly chilled; these bars will keep well for several days when refrigerated and longer when frozen.

Important: The most delicate step is making the honey-caramel sauce. Do not stir the caramel while it’s actively bubbling on the stovetop—allowing it to bubble undisturbed helps it thicken and prevents a loose or runny topping. If after 10 minutes it hasn’t reached the desired thickness, continue cooking on medium-low for another 3–5 minutes, watching carefully so it doesn’t burn. The finished caramel should be glossy and set firmly once chilled.