Almond Bars are tender, lightly sweetened shortbread-like bars that are so good, you’ll find yourself doubling the recipe every single time you make them.
The bars are topped with sliced almonds and an almond glaze – absolutely no one can resist these Almond Bars!
This is the ultimate holiday treat for snacking, dessert tables, and for gifting! My friends and neighbors have been known to leave not-so-subtle hints on Instagram and Facebook when they see that I’m making these bars.
The first time I was handed a Scandinavian Almond Bar, I had no idea what to expect. My aunt Judy was the person who first introduced me to these heavenly bars and she is wonderfully talented in the kitchen.
Almond Bars
I imagined they would be good. However, I had no idea that anything could be THAT good.
Thank you. Thank you. Thank you, Aunt Judy, from the bottom of my heart. There is nothing else I bake that is as frequently requested as these Almond Bars.
I quadruple the recipe almost every time I make them, so that I have plenty of them to give away.
I have seen versions of this recipe in a couple of different cookbooks over the years, but these remain simply Almond Bars for me. And I’ve since shared a recipe for gluten free Almond Bars as well.
Can You Freeze Almond Bars?
Leave the bars on the wire rack until the icing is firm enough to handle. These bars store quite well in the freezer. I can usually fit 2 dozen in a gallon size Ziploc bag, with a sheet of wax paper separating the layers.
When you are ready to eat them, just set them on the counter about half an hour beforehand. I typically plate them while they are still frozen because they are easier to handle that way.
Over the years, Almond Bars have not only become one of the most requested recipes I make; they’re also one of the most popular recipes on this website throughout the holiday season.
I love seeing all of you make them and share my happiness over them. So, feel free to tag me on social and share the fun!
Almond Bars are perfect on their own or with a cup of coffee, tea, or cocoa. All of my guys cheer when they see me making them and a few years ago, for the first time, my oldest son made them entirely on his own.
If these Almond Bars are already a hit in your house, odds are good that you’ll enjoy these Cinnamon Pecan Shortbread Bars too.
How To Make Almond Bars
Kitchen Tip: I use this mixer (or this mixer), this pan, and this whisk to make this recipe.
For a quadrupled recipe: The batch will fit, just barely into the bowl of my Kitchenaid mixer. The bars will fill two half size baking sheets. (approximately 18″x13″) I cut them into 36 bars each, for a total of 6 dozen bars.
Side note: When I’m quadrupling the bar recipe, I double (instead of quadrupling) the ingredients for the icing and I usually have icing remaining.
A single recipe is made in a 9×13 pan, a doubled recipe will fill a baking sheet pan, and a quadruple batch fills two sheet pans. (Amazon sells the sheet pans in a two pack. I highly recommend picking up two, because once you’ve tried these bars, you’ll never want to make a small batch again.)
Almond Bar Recipe
- Preheat the oven to 325 degrees. Sift together the flour, baking powder and salt and set aside. Cream together the butter and the sugar. Add the egg and the almond extract and then mix until light and fluffy. Slowly add the flour mixture to the butter mixture. Mix until combined.
- Press the dough into the bottom of a well-greased 9×13 pan. For this recipe, I actually grease with butter instead of Baker’s Joy. Press with your fingers or a pastry roller to smooth the top of the dough.
- Using a pastry brush, brush a tiny bit of milk across the top of the dough. Sprinkle with sliced almonds and very lightly press them into the top of the dough.
- Bake for 18-20 min, or until just barely beginning to brown around the edges. Do not let them actually brown at all. If they brown, they will be much more crunchy than desired, once they cool. The goal is a very soft shortbread texture.
- Let them cool in the pan for 5 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Remove them carefully (they will be quite soft) to a wire rack to cool completely before icing. Resist the urge to eat them now. They are even better when they are iced.
- Prepare the icing, adding just a tiny bit of milk at a time. If the consistency is too thick, it won’t drizzle nicely over the bars. If it is too thin, the icing will just melt into the bars. If you are unsure, test a bit of it on the edge of one bar before drizzling the icing over the entire batch.
Almond Bars
Ingredients
Almond Bar Ingredients
- 1 cup sugar
- 1/2 cup butter, room temperature
- 1 egg, room temperature
- 1/2 teaspoon almond extract
- 1 3/4 cups all purpose flour *
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tbsp milk
- 1/2 cup sliced almonds
Icing Ingredients
- 1 cup powdered sugar
- 1/4 tsp almond extract
- 1-2 tbsp milk
Instructions
- Preheat the oven to 325 degrees. Sift together the flour, baking powder and salt and set aside. Cream together the butter and the sugar. Add the egg and the almond extract and then mix until light and fluffy. Slowly add the flour mixture to the butter mixture. Mix until combined.
- Press the dough into the bottom of a well-greased 9×13 pan. Press with your fingers or a pastry roller to smooth the top of the dough. Using a pastry brush, brush a tiny bit of milk across the top of the dough. Sprinkle with sliced almonds and very lightly press them into the top of the dough.
- Bake for 18-20 min, or until just barely beginning to brown around the edges. Do not let the bars brown at all. Let cool in the pan for 5 minutes and then cut into bars. If they are too soft to cut, let them cool for a few more minutes. Carefully transfer the bars to a wire rack to cool completely before icing.
- To make the icing: Add just a tiny bit of milk at a time to the powdered sugar. If the consistency is too thick, it won't drizzle nicely over the bars. If it is too thin, the icing will just melt into the bars. If you are unsure, test a bit of it on the edge of one bar before drizzling the icing over the entire batch.
Notes
- Gluten Free recipe is posted HERE
Nutrition
{recipe originally posted 6-19/2011 – recipe notes and photos updated 4/2/21}
The Slow Roasted Italian says
These are fantabulous!!! Oh my heavens good! Thank you for sharing. I can't wait to make these. {{{happy dance}}}
Jackie says
These look so delicous. I can't wait to try this recipe. Thanks for sharing.
Inside a British Mum's Kitchen says
Clever Aunt Judy! These look delicious – we LOVE anything almond
Mary
Dmarie says
I am such a HUGE almond fan…thank you so much for this recipe!
Quay Po Cooks says
This almond bars make a perfect gift. I got to try this out. You made them look so pretty and inviting.
The Procrastobaker says
Am Wholeheartedly going to make this asap 🙂 My mum and myself are both MASSIVE almond fans so this would go down a storm i think!
sheila @ Elements says
These look amazing!!! I'm bookmarking this so I can make it these days! I just have to try it! 🙂 Thanks so much for sharing the recipe! 🙂
Whisked Away says
Can't wait to try these out! I love almond anything!!!
shopannies says
hubby loves the coconut candy bar this sounds awesome and like it will make him very happy
Anna @ hiddenponies says
Mmm, these look so good! I'm on an almond kick right now and these are definitely getting made this week!
Jeff Rasmussen says
I tried to make these from a different recipe awhile back, and they definitely didn't turn out as well as these! I'm totally erasing that recipe and using yours next time! Beautiful!
Susan says
These look & sound incredible! I will definitely have to try them soon.
Nicky says
These look great. I love anything almond flavored. I make a similar cookie called Jan Hagel. It's a Dutch cookie with almonds but doesn't have the glaze or extra almond flavor thi sone has. I think I'll just have to make both! 🙂
Anonymous says
Can I add dried cranberries to this?
Mary says
I haven't tried that myself, but cranberry and almonds are usually great together. I'm not sure how the cranberries would work with the shortbread texture though. If you try it, let me know how it works out!
Anonymous says
all purpose flour is NOT gluten free……….must use an almond flour or rice flour to be gluten free.
Mary says
THIS is not the gluten free recipe. The gluten free recipe is linked to in the second paragraph above. Here's a direct link as well: https://barefeetinthekitchen.com/2012/12/scandinavian-almond-bars-gluten-free-at.html
Kate says
I can't wait for the butter to soften! These sound wonderful!
Darlene says
These look and sound amazing! A friend and I are hosting a cookie exchange and I just found my cookie! Thanks so much for sharing this recipe!
Kelly says
These r good. The icing makes it
Linda says
Definitely one of my all time favorites!
Lesa says
These are the most wonderful things in the world!! I have made them now 3 times and sugar-free as my husband is diabetic, and I can't thank you enough for this WONDERFUL find!!!
Anonymous says
Delicious! I'm of Scandinavian heritage and I always tell people that almond is for Scandinavians what catnip is to cats! This is high powered catnip! I added 1/4 tsp more almond extract and subbed out 1/2 cup of the all purpose flour with finely ground almond flour to intensify the almond flavours even more and it turned out just great. I also used 1/2 the amount of frosting called for since I don't like things too sweet. I think I will be the belle of the Memorial day picnic with these babies!
barbara hamilton says
Love the idea of using almond flour!
Laurie says
These bars are to die for! Love them. They make a good breakfast too.
sue | theviewfromgreatisland says
Would you believe it ~ I just posted about these today! I’ve been lusting after them for years and finally treated the family to a batch (or two) ~ they live up to their reputation, that’s for sure! Thanks Mary ~ and your Aunt ~ for a fabulous recipe 🙂
Debra says
I made these just last night and they are wonderful! They have been added to our “must have every Christmas” list! Thank you for this delicious (and so easy!)recipe, Mary! Only problem is they are gone too fast.
cookbook queen says
I am crazy about anything almond — I’m adding this to my baking list right now! They have to happen!!
Beverly Shaffer says
Mary,
I will be making these tomorrow .I AM SURE THEY WILL BE DECLICIOUS! THANK YOU FOR YOUR WONDERFUL RECIPES.
Marge says
Been making Jan Hagel for years – recipe is almost identical – sprinkle with sugar/sugar w/cinnamon/ before baking instead of using icing. Everyone likes these. Going to try the icing next time.
Helen says
Second batch making these, this time add dried cranberries and strawberrys to ,
Carolyn says
I used to eat a cookie called Yon Hagels at my grandparents home. I wonder if this recipe is similar – can’t wait to try them! Thanks for sharing.
Gina So says
I want to try this recipe it looks yummy
MG says
These are exceptionally good! I will definitely make them again and again.
Dipti says
Just made these bars and they are simply irresistible! Am having to rein myself in from reaching out for them. Couldn’t resist adding a drizzle of dark choc instead of the icing, though. Thanks Mary, for the fabulous recipe!!
Mary Younkin says
I’m so very happy that you’re loving the Almond Bars, Dipti!
Judy DeVries says
How much real almond paste would you use if you replaced the extract with real paste?
Mary says
I have no idea, as “real almond paste” here is ground almonds with sugar and wouldn’t behave the same way in a baked good. You might be referring to something different though, in which case, I really wouldn’t know.
KarotzCupcakes says
These were outstanding! I will try the same base next, but substitute hazelnut extract for almont and top with sliced hazelnuts for a variation. I’m definitely keeping this in my recipe box. Thank you!
Aaliya says
Are these cookies crispy? And can the sugar be replaced by erythritol?
CT says
I tried substituting almond flour and doing everything else the same but they puffed up and then collapsed and started browning all over in just a few minutes.. is that because of the difference in flour or did I do something else wrong?
Mary says
Yes, almond flour does not substitute 1:1 in baking recipes. It’s actually quite fussy as far as baking flours go.
Elizabeth Horton says
Not a fan. 20 mins in the oven for the base was not nearly long enough. The squares tasted like raw dough. Luckily I hadn’t iced them yet. Put them ba k in the oven for an additional 20 mins
By then, they looked less ew, more done. The sample was tasteless so I drizzled raspberry jam on the bars before I cut and iced them. Not ba# but wouldn’t make again
Mary Younkin says
I can not fathom what went wrong, Elizabeth. My guess is an issue with the oven temperature. I’ve made these hundreds of times exactly as written and they get raves from everyone else who makes them. Did you make any substitutions?
Deborah says
These almond bars are delicious! I have now made them four times and each time they disappear in minutes. So easy and SO GOOD! These will, without doubt be included in my Christmas baking and all year long ! Thanks for a wonderful recipe !!
Mary Younkin says
Yay! That’s how I feel about the almond bars too, Deborah!
Gale says
I am thinking about adding chopped craisins to these for a more festive look. What are your thoughts?
Mary Younkin says
That should work nicely, Gale.
Babs says
I’m allergic to eggs but these look so delicious I want to make them. Have you ever substituted the egg and if so, what did you use? Do you have any recommendations for egg substitute? I can’t wait to try them.
Mary Younkin says
I haven’t tried it myself, but I think some people have tried these with a substitute, Babs.
Leann says
Do these need to be stored in the fridge because of the milk in the icing drizzle?
Mary Younkin says
No, these will keep very nicely at room temperature, Leann. If it’s going to be more than a few days, I typically do freeze them.
Leann says
Thank you, Mary.
Jayne says
Major YUM on the almond bars!! (I should have quadroupled.)
Mary Younkin says
Next time! I’m glad that you like them, Jayne.
Mary Anne says
I love almond flavor so am looking forward to making this recipe. Could you use parchment in the pan to make it easier to remove them before cutting?
Mary Younkin says
Absolutely. I use parchment most of the time when I make these, Mary Anne.
Joanne says
I love anything almond. Easy, delicious, and I know my family will love them on their tray of cookies for Christmas. Thank you.
Mary Younkin says
I’m glad you like them, Joanne!
Sue says
Baked them 22 minutes sat them for 5 minutes, cut them they were raw in the center. Besides additional baking, do you recommend a 350 oven instead?
Mary Younkin says
It sounds like your oven might not be at full temperature, Sue. They need to bake until the bars puff up a bit in the middle and are cooked through.
Stephanie says
Love this recipe and made them several times! I am just wondering with this can I use cookie cutters for different shapes ?
Mary Younkin says
I’ve never tried that, Stephanie. I’m guessed the cookies will be too soft and they’ll spread.
Ginny Baer says
Have you ever used some almond flour instead of all regular flour when making these wonderful bars?
This recipe is absolutely yummy, can’t eat just one, the neighbors love them, too❣️
Ginny B
Mary Younkin says
Hi Ginny! I’m so happy to hear that you love the almond bars so much. Unfortunately, it isn’t a simple conversion for almond flour in this recipe. However, I’ve shared a gluten-free version that is linked in the above post. Happy baking!
Marilyn says
I have a severe egg allergy. How can this recipe be made without eggs?
Mary Younkin says
I’ve never tried that, Marilyn.
Beth C says
Can you substitute almond flour/meal with flour in this recipe?
Mary Younkin says
Unfortunately, almond flour will not work the same way in this recipe, Beth.