This Almond Bars recipe is a sweet treat that has a shortbread-like texture and a delicious almond glaze on top! You’ll want to make extra and freeze them for later!
For more freezer friendly treats, be sure to whip up a batch of our favorite Shortbread Cookies! Or go easy on yourself and make some fudgy No Bake Cookies as a treat.
Our Favorite Almond Desserts
You know sometimes you search and search for the perfect recipe, and then you try it, and it’s not perfect. So you tweak it, and change it, and tweak it some more?
Then sometimes you land on the perfect recipe and no changes are needed! Today’s Almond Bars recipe was that gold mine treasure. The kind of recipe you make once and think “these are amazing and I’m not changing a thing.”
Yep. My friend Mary, over at Barefeet in the Kitchen, created these Almond Bars. I’ve just had the joy of eating them. Numerous times. And if you’re not following her blog, you better get over there now!!
I love almond desserts. Some people run out of vanilla extract, I am always running out of almond extract. I like to put a splash in nearly all my baked goods. It takes them to the next level!
Almond extract is a secret ingredient in my favorite Chocolate chip cookie recipe! And our almond kringle!
Why this Almond Bar is Best
Today’s recipe reminds me of my favorite swedish almond cake! Apparently our Scandinavian friends know how to make delicious almond flavored treats!
One thing I love about these bars is that they make SO MANY. You might be thinking, “what am I going to do with all these Almond Bars???”
Well if you’re not going to have a bake sale, then you eat them.
You could also FREEZE THEM. Seriously. They come out of the freezer in perfect condition. Nothing a couple hours at room temperature can’t fix, and you instantly have a sweet treat ready to go!
Hosting a holiday? Grab a bag out of your freezer the night before! Friends dropping over for coffee? These bars are the perfect pairing to your delicious cup of dalgona coffee!
PRO TIP: make cookies instead. Try our Almond Cookies for the same great flavor in a drop cookie.
How to make Almond Bars
The Pan. First, you’re going to need a sheet pan. Or I think it’s called a “half size sheet pan”. I bought mine on Amazon, and I followed Mary’s advice to purchase TWO. Because doubling this recipe and making a crap-ton of almond bars is genius.
They freeze beautifully! You can actually make the bars in a 9×13 as well, if you cut the recipe in half. But, more is ALWAYS better.
Dough. Next, you’ll want to create the “dough”. Once you’ve done this, you’ll press it into the bottom of your pan. I used a butter to grease my pan (just rubbing it onto the pan until it’s coated).
Add Milk. After your dough has been pressed into the pan, you’ll take a pastry brush and brush a small amount of milk over the top. Not only does it add a little extra moisture to the bars, but it helps the almonds stick!
Bake. But do NOT let these brown. Mine took exactly 20 minutes in a 325 degree oven. These will have a soft shortbread texture.
After they cool for about 5 minutes, cut them into bars. I found that if I cut them while they are warm, they looked and sliced better.
Did you know that if you use a plastic (disposable) knife your baked goods cut cleaner. True fact.
Finally, whisk your icing together. Add more or less milk for desired consistency and drizzle over the almond bars once they are cooled. It will only take about 10 minutes for the icing to set. You can now enjoy.
More Almond Recipes
- These Coconut Almond Bars are a delightful homemade candy bar recipe filled with toasted coconut and topped with chocolate, caramel, and crunchy almonds!
- Strawberry Almond Bars have a crunchy almond crust, chewy strawberry filling, and a creamy cheesecake topping. Perfect for holidays or weekend brunches!
- Brown sugar and oatmeal cherry almond bars are officially my new favorite sweet snack! The cherries are nice and tart, the almond scented crumble dough is chewy and butterscotch-y ~ these are a must make!
- Cranberry almond bars have a dense, almost gooey-like cake base and are topped with a hefty amount of streusel! With gluten-free and 100% whole grain options.
Pin this now to find it later
Pin It
Almond Bars Recipe
Ingredients
For the bars:
- 3 ½ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
For the topping:
- 2 Tablespoons milk any variety
- 1 cup sliced almonds
For the glaze:
- 2 cups powdered sugar
- ½ teaspoon almond extract
- 2 Tablespoons milk any variety
Instructions
- Preheat oven to 325 degrees F. Generously butter (or use baking spray) on a half sheet pan (approximatedly 18"x13"). Set aside.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. Add in eggs and almond extract. Beat until combined. Slowly add in flour mixture. Mixing until well blended.
- Press this dough into the bottom of your prepared baking dish. Use your fingers or a pastry roller to smooth the top of the dough.
- Using a pastry brush, brush the milk to the top of the dough (you may not need to use all of it). Sprinkle with sliced almonds, pressing them lightly into the dough.
- Bake for 20-22 minutes until done. You don’t want to brown these bars.
- Cool for about 5 minutes, then cut them with a knife into bars. If they are too soft to cut, allow to cool a little bit more. Carefully remove them to a wire rack to continue cooling.
- Once cooled, you can make your glaze by whisking the sugar with the almond extract and milk. Drizzle over the bars and allow to set.
- Enjoy!
Notes
- To freeze these bars, prepare as directed and allow glaze to set completely. Then place them in a single layer in a large gallon sized ziploc. You can fit one dozen into the bag. If you want to add more, separate layers with wax paper (or parchment). Freeze. Thaw at room temperature before serving.
- Did you know that if you use a plastic (disposable) knife your baked goods cut cleaner. True fact.
I loved the flavor of these cookies. I think I would like to try a smaller pan next time. I think they were to thin. You didn’t say if the almonds should have been raw or toasted. I used raw this time but I plan to use toasted next time. I figured they would toast up in the baking process but they didn’t toast up enough for my taste. As for the ones that said theirs were salty they either used salted butter or salted. almonds. Over all I think this recipe is a winner.
Quick, easy, great almond flavor. Will be added to Christmas baking list.
Liked the idea from a previous comment of brushing on jam (thinking raspberry, peach, apricot ) instead of milk. Thanks for sharing
I made these today and cut the sugar to 1 1/2 sugar so they wouldn’t be so sweet. They turned our great. Love the flavor. Will be making them again.
These don’t taste bad because nothing with butter, sugar and almond extract can taste bad, but the texture is so boring! I wish they had been true shortbread (no eggs) or chewier or SOMETHING. No, I won’t be making them again.
I’m sorry you didn’t enjoy them! They’re always a hit with family and friends.
I baked these as instructed, but they were still dough-like when cooled. Definitely raw texture.
I followed all directions but I still had very doughy bars. I have them back in the oven to see what happens.
Same. Very doughy. Big bummer.
These were great. Took them to a meeting and everyone loved them. They were very flavorful and moist.
Has anybody tried making these gluten free – what type of flour would you use?… Just a general cup-4-cup blend? Hubby is celiac and really misses his almond bars – they were his favorite!
Cup for cup works great with this recipe!
Do you think you can swap for almond flour, also 1:1?
This EXACT recipe is in a recipe magazine that was printed in the mid-1980’s. I have made this recipe every year for Christmas and Easter. Your friend did not create this recipe, she copied it.
Delicious! I will definitely make them again and again! Thank you for sharing.
I’ve made these several times and we love them. There are only 2of us so I only make half a recipe but I’m thinking of making the whole recipe and freezing half. Want to try your other recipes now. Be sure to follow cooking time or they are a little too dry but good anyway.
These are amazing!!! I will definitely be making these again. Thank you so much for sharing your recipe☺
I brushed on apricot jam instead of milk and used parchment instead of buttering the pan . And just a tip when spreading this dough out in the pan the dough is so sticky! I rolled it out between two pieces of parchment paper and cut it to fit the pan this made it less messy and super easy! They were delicious and it made about 36 bars for me. Thank u they were great and I will def make these again😊😋
Thank you for the tips, will utilize when I make these! ❤
Wow! These are delicious! Will definitely grace my holiday cookie boxes this year! Easy recipe and not time consuming, thanks for sharing!
These look amazing, can’t wait to try them. I was wondering, for extra almond goodness do you think adding a layer of Silo almond filling before the almonds would work for this recipe?
They turned out so delicious! I didn’t change a thing. Making another batch tomorrow for a long weekend camping trip. Love!
has anyone made these with an alternative flour? If so what kind is best? I can’t use rice flour. Thanks.
Finely ground Almond Flour works best in all of my baking recipes. I swap it out with AP flour cup for cup and everything from cookies and scones to cakes bakes a beautiful golden brown!
All I can say is “WOW.” Excellent recipe – followed it to a ‘T.’ I needed a quick recipe for an impromptu dinner party where I had all the ingredients at home. Everyone gobbled them up! We love shortbread, but the suggestion to bake before it browns was spot on. This will be a “go-to” recipe for us! Thank you!
I made these the other night and they were delish. I did only use 1 cup of icing sugar for the glaze with the same ratio of milk and almond extract which created a nice smooth texture and more than enough to cover the bars. Next time I will use less sugar in the bar itself. Thanks for the recipe!
Have you tried almond paste for baking cake or cookies? It comes in cans in the grocery store and the worst problem is not eating it all it straight from the can!! My Danish daughter in law’s Mom showed me how their wedding cookies and cakes are made from this amazing stuff. It is just almonds sweetened and ground to a paste. There are usually recipes on the cans so get some and get addicted!! 😜
That is the way my mom made them! She was a baker and always used almond paste in her bars. They are to die for. Was wondering if any one else had tried that.
How do you incorporate the almond paste in this recipe….I LOVE almond paste but how to incorporate it in is the secret trick I would love to know!!!
My husband and I made these on a whim, and they were amazing!! Must try. Soft. Warm and sweet. My only edit – add even more almond extract to the cookie. SOOOO good!