Buttery, crisp, tender almond shortbread bars are topped with sliced almonds and an almond glaze. No one can resist these Almond Bars!
These bars are 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.
Almond Bars are perfect on their own or with a cup of coffee, tea, or cocoa. All three of my boys cheer when they see me making them and this year, for the first time, my oldest son has made them entirely on his own.
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.
Also, when I’m quadrupling the bar recipe, I double (instead of quadrupling) the ingredients for the icing and I usually have icing remaining.
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.
- Main 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
- Topping:
- 1 tbsp milk
- 1/2 cup sliced almonds
- Icing:
- 1 cup powdered sugar
- 1/4 tsp almond extract
- 1-2 tbsp milk
- 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 9x13 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.
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. Also, I double (instead of quadrupling) the ingredients for the icing and I usually have icing remaining.
{recipe originally posted 6-19-2011 – recipe notes and photos updated 11-1-2019}
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.