Almond Cookie Bars

Almond croissant cookie bars on a plate.

These Almond Cookie Bars are a simple homemade dessert that is delicious anytime. Almonds are an underrated ingredient, and they really shine in this recipe.

Prep Time15

Cook Time40

Total Time55

Servings:

Calories: 570kcal

Author: Karin and Ken

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!

Video

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.

Nutrition