• Recipes
  • Travel
  • Life
  • The Little Things
  • ABOUT
  • Contact
  • Recipes
  • Travel
  • Life
  • The Little Things
  • ABOUT
  • Contact

barefeetinthekitchen.com

A family cooking and food blog housing over 1200 recipes with photographs and easy-to-follow instructions.

get the latest in your inbox

Tasty Recipes Straight To Your Email!

You are here: Home » Desserts » Bars » Almond Bars

Almond Bars

November 1, 2019 · 54 Comments

This post may contain affiliate links. Please read my disclosure policy.

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 {traditional and gluten free recipes} find the recipes at barefeetinthekitchen.com

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.

Almond Bars are the holiday dessert that everyone looks forward to the most!

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.

Almond Bars recipe by Barefeet In The Kitchen

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.

Almond Bars are everyone's favorite shortbread! get the recipe at barefeetinthekitchen.com

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 Bars are everyone's favorite holiday treat!

Almond Bar Recipe

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

The best Almond Bars you will ever taste! get the recipe at barefeetinthekitchen.com

4.2 from 5 votes
Almond Bars are the holiday dessert that everyone looks forward to the most!
Print
Almond Bars
Recipe from and with thanks to my lovely Aunt Judy {Gluten Free recipe is posted HERE}
Servings: 18 bars
Ingredients
  • 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
Instructions
  1. 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. 
  2.  
  3. 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.
  4.  
  5. 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. 
  6.  
  7. 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.
  8. 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.
Notes

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}

Almond Bars recipe by Barefeet In The Kitchen
Almond Bars are everyone's favorite holiday dessert!
get the latest in your inbox

Tasty Recipes Straight To Your Email!

Filed Under: Bars, Desserts

Previous article:
« Cheater Korean Beef
Next article:
Winter Spice Cranberry Cake »

About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

  1. MG says

    February 11, 2018 at 5:18 pm

    These are exceptionally good! I will definitely make them again and again.

    Reply
    • Dipti says

      November 22, 2019 at 11:31 pm

      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!!

      Reply
      • Mary Younkin says

        November 24, 2019 at 8:11 am

        I’m so very happy that you’re loving the Almond Bars, Dipti!

        Reply
  2. Judy DeVries says

    November 20, 2018 at 7:34 pm

    How much real almond paste would you use if you replaced the extract with real paste?

    Reply
    • Mary says

      November 21, 2018 at 9:53 am

      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.

      Reply
  3. KarotzCupcakes says

    December 16, 2018 at 7:33 am

    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!

    Reply
  4. Aaliya says

    December 18, 2018 at 12:34 am

    Are these cookies crispy? And can the sugar be replaced by erythritol?

    Reply
  5. CT says

    February 28, 2019 at 8:48 pm

    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?

    Reply
    • Mary says

      March 3, 2019 at 5:50 pm

      Yes, almond flour does not substitute 1:1 in baking recipes. It’s actually quite fussy as far as baking flours go.

      Reply
  6. Elizabeth Horton says

    June 15, 2019 at 3:38 pm

    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

    Reply
    • Mary Younkin says

      June 16, 2019 at 8:02 pm

      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?

      Reply
  7. Deborah says

    September 20, 2019 at 3:09 pm

    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 !!

    Reply
    • Mary Younkin says

      September 21, 2019 at 8:19 am

      Yay! That’s how I feel about the almond bars too, Deborah!

      Reply
  8. Gale says

    November 11, 2019 at 10:34 pm

    I am thinking about adding chopped craisins to these for a more festive look. What are your thoughts?

    Reply
    • Mary Younkin says

      November 12, 2019 at 8:05 am

      That should work nicely, Gale.

      Reply
  9. Babs says

    November 19, 2019 at 8:34 pm

    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.

    Reply
    • Mary Younkin says

      November 20, 2019 at 11:04 am

      I haven’t tried it myself, but I think some people have tried these with a substitute, Babs.

      Reply
  10. Leann says

    December 1, 2019 at 9:34 am

    Do these need to be stored in the fridge because of the milk in the icing drizzle?

    Reply
    • Mary Younkin says

      December 1, 2019 at 5:19 pm

      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.

      Reply
      • Leann says

        December 1, 2019 at 5:23 pm

        Thank you, Mary.

        Reply
« Older Comments

Sign Up Here for FREE recipes!

archives

search

home · about · work with me · disclosure & privacy policy

Copyright ©2019, barefeetinthekitchen.com. All Rights Reserved. Design by Pixel Me Designs


Barefeet In The Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.

Proud Member of:
Mediavine Publisher Network
Food Innovation Group: Bon Appetit and Epicurious