Description
Buttery shortbread crust topped with a rich, almond-flavored filling. Perfect for dessert or a sweet snack!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 4–6 tablespoons ice water
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups sliced almonds
- ¼ cup all-purpose flour
- Pinch of salt
- 1 cup powdered sugar
- 2–3 tablespoons milk or almond milk
- ¼ teaspoon almond extract
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and forms a ball.
- Gently press the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
- While the dough is chilling, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- On a lightly floured surface, roll out the chilled dough to fit the bottom of the prepared baking pan.
- Carefully transfer the rolled-out dough to the prepared baking pan. Gently press the dough into the bottom and up the sides of the pan. Use a fork to prick the bottom of the crust several times.
- Bake the crust for 15-20 minutes, or until it is lightly golden brown.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the almond extract and vanilla extract.
- In a separate small bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Stir in the sliced almonds.
- Pour the almond filling evenly over the pre-baked crust.
- Bake in the preheated oven for 30-35 minutes, or until the filling is golden brown and set.
- Remove the bars from the oven and let them cool completely in the pan before cutting.
- In a small bowl, whisk together the powdered sugar, milk (or almond milk), and almond extract until smooth. Add more milk if needed to reach your desired consistency.
- Once the bars are completely cool, drizzle the glaze evenly over the top.
- Let the glaze set completely before cutting the bars.
- Use a sharp knife to cut the bars into squares or rectangles.
- Serve the almond bars at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
- Make sure the butter is cold when making the crust for a flakier result.
- Don’t overmix the dough or filling.
- Let the bars cool completely before cutting for cleaner slices.
- For a richer flavor, toast the sliced almonds before adding them to the filling.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 45 minutes