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Almond Bars
These Almond Bars are buttery shortbread slices speckled with chopped almonds, topped with a sweet almond glaze and almond slices.
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Ingredients
For the bars
1 ¼
cups
(
163
g
)
all-purpose flour
3
tablespoon
light brown sugar
½
cup
(
113
g
)
unsalted butter
,
cut into pieces
3
tablespoon
chopped almonds
For the topping
1
cup
(
120
g
)
confectioners' sugar
2
Tablespoons
milk
½
teaspoon
almond extract
½
cup
(
43
g
)
sliced almonds
Instructions
Make the bars
Preheat the oven to 325°F. In a medium bowl, combine the flour and brown sugar.
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 1/2-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.
Make the topping
Whisk the powdered sugar, milk, and almond extract together until smooth.
Drizzle over cooled almond bars and sprinkle the tops with sliced almonds.
Notes
Make ahead tip
Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.
You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5.
Baked cookies with or without icing freeze well for up to 3 months.