* I tried this recipe in a 10 x 6 x 2 pan and used 1.5 cups almond flour for the crust. I also tried it in a 12 x 8 x 1 pan and used 2 cups almond flour for the crust. In the larger pan it seemed to take longer to bake even though it was thinner. We preferred the larger pan because it gave the option of making big bars or bite size bars!