These Almond Cookie Bars have a buttery shortbread flavor with a soft, almost fluffy cake-like cookie layer. The layer of frangipane adds a chewy texture on top that slightly browns in the oven. The buttery flavor complements the almond perfectly, creating a truly unforgettable bite.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 40 minutes
- 🍴 Servings: 9
- 🧄 Flavor Profile: Buttery, soft cookie bars with sweet almond and a croissant-inspired nuttiness.
- 🍚 Best Served With: Coffee, tea, or a light brunch spread.
- 🧊 Make Ahead?: Yes, keeps 3-4 days airtight; freezes well for longer storage.
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If you want a unique treat that has a lovely almond flavor, these easy almond dessert bars are perfect. I feel that almond is an underrated flavor, and as long as you get the ratios correct, it can be a showstopper. Not to mention the crunchy almonds on top to take the balance of textures to the next level.
If you like treats including almonds, you'll love Almond Joy bites and chocolate almond cake.
Why You'll Love This Recipe
- It's a unique almond dessert: This is not as popular a dessert as classic cookies, cakes, or pies. However, it has an amazing almond flavor and delicious textures that will make you fall in love.
- It's easy to make: It's a simple recipe to make, too. All you have to do is prepare the layers and then bake these easy almond bars to perfection.
- It's a crowd-pleaser: Everyone enjoys these almond cookie bars! Not only do they make a lovely holiday treat, but they're also great to make all year round!
Ingredients
The key ingredients to making the best almond croissant cookie bars are listed below. The almond items are so important to get that flavor profile we're looking for.
- Butter: I use softened salted butter. Leave it out on the counter for about 30 minutes before you make your cookie dough. If you only have unsalted butter, add about ½ teaspoon of salt to compensate.
- Sugar: For the cookie base, I use all light brown sugar to get that perfect cookie bar texture. I use granulated sugar as the sweetener in the frangipane because it mixes best.
- Almond extract: A couple of tablespoons of almond extract is key to making frangipane have that classic almond flavor.
- Almond flour: I use almond flour as well for the frangipane layer to further enhance the flavor and get the right, soft texture.
- Almonds: The slivered almonds on top make a lovely presentation while adding some crunch to the almond cookie bars.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Maple: Swap the vanilla extract in the cookie base for maple extract and then add a splash of maple syrup in the frangipane for a warm, woody flavor.
- Cherry: Fold in some dry cherries into the frangipane for a cherry almond twist.
- Nutella: Drizzle some Nutella on top to add a chocolate-hazelnut flavor.
How to Make Almond Cookie Bars
Here are the instructions on how to make this almond bar recipe. Start by preheating your oven to 350 degrees F and grease an 8x8 baking dish with cooking spray.
Step 1: Beat the wet ingredients. Beat the butter and sugar until fluffy, and then beat in the egg and vanilla until smooth.
Step 2: Add the dry ingredients. Now you can beat in the dry ingredients until they are fully incorporated. Then, spread the cookie layer on the bottom of the baking dish.
Step 3: Make the frangipane. Combine the ingredients for the frangipane layer in a separate bowl.
Step 4: Spread in the pan. Next, spread the frangipane evenly on top of the cookie layer.
Step 5: Add the almonds. Sprinkle the slivered almonds on top and lightly press them into the frangipane.
Step 6: Bake. Then, you can stick the pan into the oven and bake it for about 40 minutes or until the edges are golden brown. Allow it to cool for about an hour, then slice and enjoy!
Recipe Tips
- Don't overmix the frangipane: If you overmix the frangipane mixture, it will become dense and chewy as it bakes. Sometimes, it will become too warm and runny as well, causing it to spread too much.
- Use room temperature ingredients: Using room temperature ingredients like eggs makes mixing a lot easier, and it also prevents clumping, so you have a nice, smooth batter.
- Measure the flour with a scale: One of the most crucial aspects of baking is measuring flour accurately. The measuring cups must be filled and leveled off, or you can use a baking scale for even more peace of mind.
Another delicious cookie recipe that contains nuts is maple pecan cookies.
Storage Directions
- Storing: Keep your almond cookie bars in an airtight container on the counter for up to 5 days. Freeze them with parchment paper between the bars for up to 2 months.
- Make Ahead: Prepare the layers a few hours in advance and keep the bowls covered in the fridge until you're ready to bake them.
Serving Suggestions
- Some of my favorite ice creams to serve with this almond squares recipe are Almond Joy ice cream and lemon blueberry ice cream.
- Top your bars with air fryer candied walnuts for extra crunch.
- Try a warm beverage like a pumpkin chai latte with an almond cookie bar.
- Enjoy a tasty yet easy dinner like slow cooker buffalo chicken chili and just these cookies for dessert.
Recipe FAQs
This is mainly caused by underbaking them. You want to make sure the cookie and frangipane are fully baked; otherwise, it will cause the cookies to be wet and soggy.
When mixing the frangipane, you need to add the eggs slowly to the other ingredients. This prevents it from curdling.
If the layers are spread too thick, this can happen. Ensure that you use the right-sized baking pan for these almond cookie bars.
More Delicious Dessert Bar Recipes
Do you like dessert bar recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Almond Cookie Bars
Ingredients
Cookie Base:
- ½ cup 120 grams salted butter, softened
- ¾ cup 90 grams light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups 180 grams all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
Frangipane:
- ½ cup 120 grams salted butter, melted
- ½ cup 50 grams white granulated sugar
- 2 large eggs
- 2 teaspoons almond extract
- 1 ½ cups 180 grams almond flour
- 1 cup slivered almonds
Instructions
- Preheat your oven to 350°F and lightly coat an 8x8 inch baking pan with butter or nonstick cooking spray
- Start by preparing your cookie base. Combine the softened butter and brown sugar in a large mixing bowl. Use an electric hand mixer to whisk the ingredients together until the sugar is completely dissolved.
- Whisk in the egg and vanilla extract followed by the flour, baking powder, and baking soda. Press your cookie dough into the 8x8 inch baking pan. Set the pan aside.
- Make your frangipane by whisking together the melted butter and granulated sugar. Once combined, whisk in the eggs and almond extract.
- Gently whisk in the almond flour. Once the wet and dry ingredients are homogenous, spread the frangipane out over the cookie dough. Top with the slivered almonds and bake for 40 minutes.
- Let your cookie bars cool in the pan for an hour on the counter before slicing. Serve and enjoy!
Notes
- Avoid underbaking the almond bars because that can make the cookie layer soggy, especially if the frangipane is wet and not fully set.
- Use room temperature ingredients for the best result. They mix much more easily!
- Don't overmix the frangipane, or it will become dense as it bakes or spread too much.
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