Ingredients
1/2 cup liquid sweetener of choice
1 cup water
1 cup almond flour
1 tsp ground cardamom
Crushed pistachios, for garnish
Method
MAKE SYRUP. Add sweetener and water to a pot. Heat over medium heat until the sugar bubbles around the edges. If you have a thermometer, the mixture should read 250F.
MAKE DOUGH. Add almond flour to a bowl. Pour hot syrup over the almond flour. Mix well until it forms a smooth paste. Add ground cardamom. Mix well.
FORM BURFI. Scoop mixture onto a silicone baking mat. Use the edges of the mat to fold the mixture on itself to smooth the rough edges. Shape into a rectangle, about 1/4" thick. Press crushed pistachios onto the top of the burfi.
CHILL. Place burfi in the fridge to firm and cool, at least 1 hour.
SERVE. Cut into squares of desired size.
Frequently Asked Questions
What sweeteners should I use for almond burfi? Use a liquid sweetener for best results. I used agave since it has a lighter taste and color. You can also use maple syrup, honey, or sugar. I would not recommend using date or date paste since it will not reach the correct consistency.
How can I store almond burfi? Store in an airtight container for up to a week.