Baked by an Introvert
This almond cookie bar recipe makes a buttery shortbread cookie studded with bits of chopped almonds and finished with a sweet almond glaze and delectable almond slivers. It’s nutty, buttery, sweet and delicious.
Use a pastry blender to cut the butter into the flour mixture until it resembles fine crumbs and starts to cling. Gently stir in the chopped almonds.
Turn the dough out onto a work surface and press and knead until it comes together in a cohesive ball.
Pat the dough into a square that's about ½-inch thick.
Use a sharp knife to cut the square into 8 bars.
Place the bars 1-inch apart on a parchment-lined baking sheet. Bake for 20-25 minutes. Cool bars on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.
Whisk the powdered sugar, milk, and almond extract together until smooth. Drizzle over cooled almond bars and sprinkle the tops with sliced almonds.