Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 54 Bars
These Almond Bars are so good you’ll want extra to freeze for later. It’s a heavenly sweet treat with a shortbread-like texture and luscious almond glaze on top. This easy recipe is one in a million. No tweaking is required as it is perfect as is!
Ingredients
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Bars:
3 ½ c. all-purpose flour
4 teaspoons baking powder
½ teaspoon kosher salt
1 c. unsalted butter, softened
2 c. granulated sugar
2 large eggs
1 teaspoon almond extract
Topping:
2 tablespoons milk (any variety)
1 c. sliced almonds
Glaze:
2 c. powdered sugar
½ teaspoon almond extract
2 tablespoons milk (any variety)
How to make Almond Bars
Step 1: Prepare the oven. Preheat it to 325 degrees F. Generously grease with butter or baking spray a sheet pan with about 18 x 13-inch size, then set aside.
Step 2: Place the flour, baking powder, and salt in a medium bowl. Mix well and set aside.
Step 3: Add the butter and sugar to a mixing bowl for about 3 to 4 minutes until light and fluffy. Add the eggs along with the almond extract and beat again until incorporated. Gradually add in the flour mixture, stirring until well mixed.
Step 4: Into the bottom of the prepared baking dish, press the dough, then smooth the dough using your fingers or pastry roller.
Step 5: On top of the dough, brush the milk using a pastry brush and sprinkle with sliced almonds. Lightly press the sliced almonds to the cake.
Step 6: Place in the preheated oven and bake for about 20 to 22 minutes until just done (we don’t want to brown the bars). Remove from the oven when done and allow the bar to cool for at least 5 minutes before slicing into bars. Let the bar cool a little more if it is too soft to cut. Then, place it on a wire rack to cool completely.
Step 7: To make the glaze, whisk the sugar with almond extract and milk. Drizzle the glaze over the cooled bars and let it set.
Notes:
Prep the bars as instructed and let the glaze set fully. Then, in a large gallon-sized Ziploc, place the bars in a single layer (in a bag, you can fit about a dozen bars). Feel free to add more bars, just separate them with wax or parchment paper. Place in the freezer. When ready to serve, thaw the bars first at room temperature.
You can cut the recipe in half to make 18 bars, but the baking time remains the same.
Nutrition Facts:
Yield: 54, Serving Size: 1 bar
Amount Per Serving: Calories: 120 | Total Fat: 5g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 62mg | Carbohydrates: 18g | Fiber: 0g | Sugar: 12g | Protein: 2g
Ingredients
- Bars:
- 3 ½ c. all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 c. unsalted butter, softened
- 2 c. granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- Topping:
- 2 tablespoons milk (any variety)
- 1 c. sliced almonds
- Glaze:
- 2 c. powdered sugar
- ½ teaspoon almond extract
- 2 tablespoons milk (any variety)
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F. Generously grease with butter or baking spray a sheet pan with about 18 x 13-inch size, then set aside.
Step 2: Place the flour, baking powder, and salt in a medium bowl. Mix well and set aside.
Step 3: Add the butter and sugar to a mixing bowl for about 3 to 4 minutes until light and fluffy. Add the eggs along with the almond extract and beat again until incorporated. Gradually add in the flour mixture, stirring until well mixed.
Step 4: Into the bottom of the prepared baking dish, press the dough, then smooth the dough using your fingers or pastry roller.
Step 5: On top of the dough, brush the milk using a pastry brush and sprinkle with sliced almonds. Lightly press the sliced almonds to the cake.
Step 6: Place in the preheated oven and bake for about 20 to 22 minutes until just done (we don’t want to brown the bars). Remove from the oven when done and allow the bar to cool for at least 5 minutes before slicing into bars. Let the bar cool a little more if it is too soft to cut. Then, place it on a wire rack to cool completely.
Step 7: To make the glaze, whisk the sugar with almond extract and milk. Drizzle the glaze over the cooled bars and let it set.
Notes
Prep the bars as instructed and let the glaze set fully. Then, in a large gallon-sized Ziploc, place the bars in a single layer (in a bag, you can fit about a dozen bars). Feel free to add more bars, just separate them with wax or parchment paper. Place in the freezer. When ready to serve, thaw the bars first at room temperature. You can cut the recipe in half to make 18 bars, but the baking time remains the same.
