Description
Buttery, nutty almond bars with a shortbread-like base and chewy almond topping — a quick and easy treat perfect for gatherings.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, room temperature
- 2/3 cup (135 g) granulated sugar, divided (1/3 cup + 1/3 cup)
- 1 large egg, room temperature
- 1 tsp almond extract
- 1/4 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 tsp fine sea salt
- 1/2 cup (60 g) almond flour (optional)
- 3/4 cup (150 g) light brown sugar, packed
- 2 tbsp unsalted butter, melted (for filling)
- 1 large egg for filling
- 1/2 cup (80 g) sliced almonds, toasted (plus extra for topping)
- 2–3 tbsp milk or cream (if filling seems too dry)
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment.
- Toast 1/2 cup sliced almonds at 325°F for 6–8 minutes; let cool.
- In a bowl, cream 1 cup butter with 1/3 cup granulated sugar until light and fluffy.
- Beat in 1 large egg, 1 tsp almond extract, and 1/4 tsp vanilla.
- Gently fold in 2 cups flour, 1/4 tsp salt, and 1/2 cup almond flour until just combined.
- Press half the dough evenly into the pan to form the crust.
- Whisk 3/4 cup brown sugar with 1 large egg and 2 tbsp melted butter until smooth, then stir in the toasted sliced almonds and milk if needed.
- Spread the filling evenly over the crust.
- Crumble remaining dough over the filling, sprinkle with extra sliced almonds.
- Bake for 35–40 minutes until golden and center is set but still slightly soft.
- Cool completely in the pan or chill for cleaner slices, then slice into 16 bars.
Notes
For best results, chill the bars for at least 30 minutes before cutting for cleaner slices.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American