Almond Bars are tender, lightly sweetened shortbread-like bars that are so good, you’ll find yourself doubling the recipe every single time you make them.
The bars are topped with sliced almonds and an almond glaze – absolutely no one can resist these Almond Bars!
This is 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. So, feel free to tag me on social and share the fun!
Almond Bars are perfect on their own or with a cup of coffee, tea, or cocoa. All of my guys cheer when they see me making them and a few years ago, for the first time, my oldest son made them entirely on his own.
If these Almond Bars are already a hit in your house, odds are good that you’ll enjoy these Cinnamon Pecan Shortbread Bars too.
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.
Side note: When I’m quadrupling the bar recipe, I double (instead of quadrupling) the ingredients for the icing and I usually have icing remaining.
A single recipe is made in a 9×13 pan, a doubled recipe will fill a baking sheet pan, and a quadruple batch fills two sheet pans. (Amazon sells the sheet pans in a two pack. I highly recommend picking up two, because once you’ve tried these bars, you’ll never want to make a small batch again.)
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.
Almond Bars
Almond Bar 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 kosher salt
- 1 tbsp milk
- 1/2 cup sliced almonds
Icing Ingredients
- 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 9×13 pan. 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 the bars brown at all. Let 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. Carefully transfer the bars to a wire rack to cool completely before icing.
- To make the icing: Add just a tiny bit of milk at a time to the powdered sugar. 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.
- Gluten Free recipe is posted HERE
{recipe originally posted 6-19/2011 – recipe notes and photos updated 4/2/21}
Jayne says
Major YUM on the almond bars!! (I should have quadroupled.)
Mary Younkin says
Next time! I’m glad that you like them, Jayne.
Mary Anne says
I love almond flavor so am looking forward to making this recipe. Could you use parchment in the pan to make it easier to remove them before cutting?
Mary Younkin says
Absolutely. I use parchment most of the time when I make these, Mary Anne.
Joanne says
I love anything almond. Easy, delicious, and I know my family will love them on their tray of cookies for Christmas. Thank you.
Mary Younkin says
I’m glad you like them, Joanne!
Sue says
Baked them 22 minutes sat them for 5 minutes, cut them they were raw in the center. Besides additional baking, do you recommend a 350 oven instead?
Mary Younkin says
It sounds like your oven might not be at full temperature, Sue. They need to bake until the bars puff up a bit in the middle and are cooked through.
Stephanie says
Love this recipe and made them several times! I am just wondering with this can I use cookie cutters for different shapes ?
Mary Younkin says
I’ve never tried that, Stephanie. I’m guessed the cookies will be too soft and they’ll spread.
Ginny Baer says
Have you ever used some almond flour instead of all regular flour when making these wonderful bars?
This recipe is absolutely yummy, can’t eat just one, the neighbors love them, too❣️
Ginny B
Mary Younkin says
Hi Ginny! I’m so happy to hear that you love the almond bars so much. Unfortunately, it isn’t a simple conversion for almond flour in this recipe. However, I’ve shared a gluten-free version that is linked in the above post. Happy baking!
Marilyn says
I have a severe egg allergy. How can this recipe be made without eggs?
Mary Younkin says
I’ve never tried that, Marilyn.
Beth C says
Can you substitute almond flour/meal with flour in this recipe?
Mary Younkin says
Unfortunately, almond flour will not work the same way in this recipe, Beth.
Liz Meier says
Hi, there!
I want to make the half sheet size pan for a family gathering. Can you advise me approximately how much longer to bake since the texture seems to be critical.
Thank you! And thanks, Aunt Judy!
Mary Younkin says
The baking time remains about the same. You’ll simply need to watch them closely depending on how your cook bakes.
Kelli says
Could you spread a thin smear of raspberry jam over the dough before baking the bars?
Mary Younkin says
I’ve never tried that.
Annabelle says
What dimensions do you cut the bars into using double recipe and one17ix12 pan? Can’t wait to make these. I would imagine the tender is the best dough but crunchier would also be great. Thanks for bringing this back for those who missed the earlier post.
Mary Younkin says
Annabelle. I can not remember the exact dimensions but if I were to guess I would say approximately 1 1/2″ x 3 1/2″.
Pam says
Hey, Everybody! Trust Mary! When she says you should quadruple recipe, quadruple the recipe! These are my favorite holiday treat…any holiday! THANK YOU, MARY!
Mary Younkin says
Thank you for such high praise, Pam. I am glad you agree with my solid advice!
Rita says
18 min was about 1 min too much. They are very tasty and will make again.
Mary Younkin says
Glad to hear that you’re loving the almond bars, Rita! Enjoy, and happy baking.
Hillary905 says
These are really good. I wouldn’t change a thing.
Mary Younkin says
YAY! I’m glad they’re a hit, Hillary.
Rose says
Too sticky and couldn’t spread them all the way in 9 by 13 pan. I read the recipe 3 times and followed it exactly
Mary Younkin says
Hi Rose, the dough for these bars should be more dry than sticky. It sounds like there might not have been enough flour used or somehow there was too much moisture.
K russell says
I saw the recipe for gluten free. I don’t happen to have those ingredients, but I do have a quality Gluten Free all purpose flower, 1:1 ratio. Do you think that may work? Thanks, excited to try these.
Mary Younkin says
If you’ve had success with that blend of flours as a 1:1 substitute in the past, it will likely work for you. Please keep me posted and share the brand if you try it!