I recently bought Luisa Weiss’s ‘Classic German Baking’ and wanted to make this very popular German treat. But, I lacked the main ingredient of these hazlenut bars; so I used what I had to hand – pecans. (The original recipe says you could use almonds or walnuts instead of hazlenuts.)
These are the most luxurious and posh gluten-free flapjacks you’ll eat.
Makes: up to 24 bars depending on size