Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 54 Bars
I have added this recipe to my Christmas baking list. My kids love the flavour of these almond bars. Plus, these bars are so easy and quick to whip up. I have yet to try to brush these bars with either raspberry, peach, or apricot jams. But, I think it’ll be amazing!
Ingredients
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Bars:
2 large eggs
1 c. unsalted butter, softened
4 teaspoons baking powder
2 c. granulated sugar
3 ½ c. all-purpose flour
1 teaspoon almond extract
½ teaspoon kosher salt
Topping:
1 c. sliced almonds
2 tablespoons milk (any variety)
Glaze:
2 tablespoons milk (any variety)
2 c. powdered sugar
½ teaspoon almond extract
How to make Almond Bars
Step 1: Prepare the oven. Preheat it to 325 degrees F. Use a butter or baking spray to generously grease a sheet pan and set aside.
Step 2: Place the flour, baking powder, and salt in a medium bowl. Mix well and set aside.
Step 3: Beat the butter and sugar in a mixing bowl for about 3 to 4 minutes until light and fluffy. Add the eggs followed by the almond extract. Continue to beat until blended, then gradually add in the flour. Mix well until incorporated.
Step 4: Into the bottom of the prepared baking dish, press the dough. Smooth the top using your fingers or a pastry roller.
Step 5: Brush the milk over the dough using a pastry brush and sprinkle with sliced almonds. Lightly press the almonds into the dough. Place in the preheated oven and bake the dough for about 20 to 22 minutes.
Step 6: Remove from the oven when done and allow the bar to cool for about 5 minutes. Then, slice them into bars using a knife. Transfer the bars to a wire rack to cool completely.
Step 7: In the meantime, whisk the sugar, almond extract, and milk to make the glaze. Drizzle this over the cooled bars. Let the glaze set before serving. Enjoy!
Notes:
In a large gallon-sized Ziploc, place the completely cooled bars and freeze. Before serving, thaw the bars at room temperature.
You can cut the recipe in half to make 18 hours. Bake as directed.
Nutrition Facts:
Yield: 54, Serving Size: 1 bar
Amount Per Serving: Calories: 120Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 62mgCarbohydrates: 18gFiber: 0gSugar: 12gProtein: 2g
Ingredients
- Bars:
- 2 large eggs
- 1 c. unsalted butter, softened
- 4 teaspoons baking powder
- 2 c. granulated sugar
- 3 ½ c. all-purpose flour
- 1 teaspoon almond extract
- ½ teaspoon kosher salt
- Topping:
- 1 c. sliced almonds
- 2 tablespoons milk (any variety)
- Glaze:
- 2 tablespoons milk (any variety)
- 2 c. powdered sugar
- ½ teaspoon almond extract
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F. Use a butter or baking spray to generously grease a sheet pan and set aside.
Step 2: Place the flour, baking powder, and salt in a medium bowl. Mix well and set aside.
Step 3: Beat the butter and sugar in a mixing bowl for about 3 to 4 minutes until light and fluffy. Add the eggs followed by the almond extract. Continue to beat until blended, then gradually add in the flour. Mix well until incorporated.
Step 4: Into the bottom of the prepared baking dish, press the dough. Smooth the top using your fingers or a pastry roller.
Step 5: Brush the milk over the dough using a pastry brush and sprinkle with sliced almonds. Lightly press the almonds into the dough. Place in the preheated oven and bake the dough for about 20 to 22 minutes.
Step 6: Remove from the oven when done and allow the bar to cool for about 5 minutes. Then, slice them into bars using a knife. Transfer the bars to a wire rack to cool completely.
Step 7: In the meantime, whisk the sugar, almond extract, and milk to make the glaze. Drizzle this over the cooled bars. Let the glaze set before serving. Enjoy!
Notes
In a large gallon-sized Ziploc, place the completely cooled bars and freeze. Before serving, thaw the bars at room temperature. You can cut the recipe in half to make 18 hours. Bake as directed.
