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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 kosher 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{recipe originally posted 6-19/2011 – recipe notes and photos updated 4/2/21}
These bars are to die for! Love them. They make a good breakfast too.
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 🙂
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.
I am crazy about anything almond — I’m adding this to my baking list right now! They have to happen!!
Mary,
I will be making these tomorrow .I AM SURE THEY WILL BE DECLICIOUS! THANK YOU FOR YOUR WONDERFUL RECIPES.
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.
Second batch making these, this time add dried cranberries and strawberrys to ,
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.
You said I should quadruple, so I DID! Theses are THE most delicious bars I ever made! A hit with everybody and I will make these again and again..not just for Christmas! THANK YOU FOR SHARING!
Hooray! I’m so happy to hear it.
I want to try this recipe it looks yummy
These are exceptionally good! I will definitely make them again and again.
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!!
I’m so very happy that you’re loving the Almond Bars, Dipti!
How much real almond paste would you use if you replaced the extract with real paste?
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.
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!
Are these cookies crispy? And can the sugar be replaced by erythritol?
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?
Yes, almond flour does not substitute 1:1 in baking recipes. It’s actually quite fussy as far as baking flours go.
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
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?
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 !!
Yay! That’s how I feel about the almond bars too, Deborah!
I am thinking about adding chopped craisins to these for a more festive look. What are your thoughts?
That should work nicely, Gale.
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.
I haven’t tried it myself, but I think some people have tried these with a substitute, Babs.
Do these need to be stored in the fridge because of the milk in the icing drizzle?
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.
Thank you, Mary.