Almond Bars

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Almond lovers will love these simple bar cookies. An almond shortbread cookie is topped with slivered almonds and baked for a buttery cookie with a crunch.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: bars

Calories: 181kcal

Author: Linda Warren

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

STORING/FREEZING

Store in an airtight container at room temperature for up to five days.

Freeze the bars for up to three months tightly wrapped in plastic wrap and stored in a freezer-safe bag.

Nutrition