Almond lovers will love these easy-to-make almond bars. A delicious buttery shortbread cookie with the flavor of almonds is topped with crunchy slivered almonds and baked for a rich tender cookie with a crunch. Perfect for holiday parties or just a sweet treat.
Table of contents
Shortbread sure is a delightful treat!
Whether it's nutty, lemony, or jammy, shortbread is always a hit. The cookies are buttery and tender and melt in your mouth and, with just a few ingredients, and endless flavor combos, this classic treat is a top pick to whip up for any occasion.
My favorites range from sweet-tart Lemon Shortbread Cookies, to nutty Pistachio Shortbread Cookies, to Christmas must-have Shortbread Jam Cookies. Pair them with milk, a cup of coffee or tea, or add them to your party cookie plates.
Why you'll love these almond cookie bars
Buttery Shortbread Texture - These almond bars have a classic shortbread crust, making them buttery and tender with a soft crumb.
Almond Lovers’ Dream - If you’re a fan of almonds, these bars are a must-try! The almond paste in the dough, combined with the almond extract and crunchy sliced almonds on top, gives these bars a triple dose of delicious almond flavor.
Easy to Make and Share - These Norwegian almond bars are made with just a few simple ingredients and are perfect for sharing at parties, potlucks, or gifting.
Ingredients
Here’s what you’ll need to make these delicious almond shortbread bars:
Butter: Makes the dough rich and tender.
Sugar: Adds sweetness and helps create a slightly crisp texture.
Egg: The yolk adds richness to the dough, while the white helps the sliced almonds stick to the top.
Almond Paste: Adds an intense almond flavor and gives the bars their signature texture.
Almond Extract: Enhances the almond flavor, giving the bars a fragrant, nutty aroma.
All-Purpose Flour: Creates the structure for the shortbread base.
Sliced Almonds: Sprinkled on top for a crunchy contrast to the soft shortbread base.
How to make almond bars
Making this almond bars recipe is super simple! Here's what to do:
- Place butter and sugar in the large bowl of an electric mixer.
- Cream them until they are light and fluffy, about 2-3 minutes.
- Add the yolk of one egg, almond paste, and almond extract to the butter mixture.
- Continue mixing until well blended.
- Add flour.
- Beat until blended.
- Press the shortbread dough into a lined 13x9x2-inch baking dish in an even layer.
- Whisk the egg white until frothy. Using a pastry brush, brush onto the top of the dough. This will help the almonds adhere to the top.
- Sprinkle the almonds over the top. Press lightly into the shortbread.
- Bake at 350°F for 35 minutes or until golden brown.
Cool on a wire rack then chill for about 30 minutes in the refrigerator. Lift the bars out of the baking dish by grabbing the sides of the parchment paper. Place on a wooden cutting board and cut into 2" squares or 2x3-inch rectangles with a very sharp knife.
PRO TIP: Chill the bars in the refrigerator for 30 minutes prior to cutting them. This will help make the cuts sharper and cleaner.
Everyone is going to love the delicious combination of buttery and tender shortbread and crispy almond topping. They not only taste delicious but are pretty as a picture too! Whether you’re serving them at a holiday gathering or just craving a sweet treat, they’re sure to become a year-round favorite!
Recipe tips for perfection
Room Temperature Butter: Make sure the butter is soft but not melted for the best creaming results. This will help give the bars their tender, shortbread-like texture.
Foamy Egg White: Whisking the egg white until foamy before brushing it on the dough helps the almonds stick and gives the top a lovely golden finish.
Chill for Clean Cuts: After the bars have cooled, chilling them for about 30 minutes can help you get cleaner, sharper cuts.
Recipe variations for more yumminess
Drizzle with Chocolate - Add a drizzle of melted dark or white chocolate over the cooled bars for an extra layer of indulgence.
Glazed Almond Bars - Top the bars with a simple almond glaze of powdered sugar and almond extract for added sweetness and a bit of extra shine.
Lemon Almond Bars - For a fresh twist, add a teaspoon of lemon zest to the dough, which pairs beautifully with the almond flavor.
Gluten-Free Almond Bars - To make these bars gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend.
How to store and freeze
Storing: Store these almond bars in an airtight container at room temperature for up to five days. The buttery shortbread keeps them soft and the almonds on top stay crunchy.
Freezing: You can also freeze the bars for up to three months. Just wrap them tightly in plastic wrap, then place them in a freezer-safe container or bag. Thaw at room temperature before serving.
More almond treats to make
- Almond Butter Mug Cake
- Almond Joy Bars
- Almond Cloud Cookies
- Almond Danish
- Blueberry Almond Bundt Cake
- Pear Almond Cake
Find even more recipes for cookies and bars here on 2CM!
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Almond Bars
Ingredients
- 1 cup butter, room temperature
- ¾ cup sugar
- 1 egg, separated
- ½ cup almond paste
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup sliced almonds
Instructions
- Preheat oven to 350 degrees. Line a 13x9x2” baking dish with parchment paper so that it runs up and over the long sides. This will enable you to pick up the cookies once they are cooked and place on a cutting board to cut cleanly.
- Cream butter and sugar in a large bowl until light and fluffy.
- Separate the egg and add the egg yolk, almond paste, and almond extract to the creamed mixture. Continue to beat until well blended.
- Add in flour and mix until blended. The mixture will be very thick.
- Spread the mixture evenly into the prepared baking pan. I like to use my hand to spread it.
- Whisk the egg white until foamy and brush it over the entire surface of the dough. Sprinkle the sliced almonds on top patting lightly so they adhere better to the surface.
- Place in the oven and bake for 35 minutes or until lightly browned.
- Cool on a wire rack. When cool, use the edges of the parchment and lift the almond bars out of the pan and onto a cutting board. Cut it into 2” squares or 2×3” rectangles using a very sharp knife. TIP: Chill them in the refrigerator for 30 minutes to make them easier to cut.
- Store in an airtight container at room temperature.
Notes
Nutrition
This post has been updated with new photos, step-by-step directions, and more helpful information. It was first published on December 18, 2014.
