How to make Almond Bars
This Almond Bars recipe is a sweet treat that has a shortbread-like texture and a delicious almond glaze on top! You’ll want to make extra and freeze them for later! For more freezer friendly treats, be sure to whip up a batch of our favorite Shortbread Cookies! Or go easy on yourself and make some fudgy No Bake Cookies as a treat.
The Pan. First, you’re going to need a sheet pan. Or I think it’s called a “half size sheet pan”. I bought mine on Amazon, and I followed Mary’s advice to purchase TWO. Because doubling this recipe and making a crap-ton of almond bars is genius.
They freeze beautifully! You can actually make the bars in a 9×13 as well, if you cut the recipe in half. But, more is ALWAYS better.
Dough. Next, you’ll want to create the “dough”. Once you’ve done this, you’ll press it into the bottom of your pan. I used a butter to grease my pan (just rubbing it onto the pan until it’s coated).
Add Milk. After your dough has been pressed into the pan, you’ll take a pastry brush and brush a small amount of milk over the top. Not only does it add a little extra moisture to the bars, but it helps the almonds stick!
Bake. But do NOT let these brown. Mine took exactly 20 minutes in a 325 degree oven. These will have a soft shortbread texture.
After they cool for about 5 minutes, cut them into bars. I found that if I cut them while they are warm, they looked and sliced better.
Finally, whisk your icing together. Add more or less milk for desired consistency and drizzle over the almond bars once they are cooled. It will only take about 10 minutes for the icing to set. You can now enjoy.
Ingredients
3 ½ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon kosher salt
1 cup unsalted butter softened
2 cups granulated sugar
2 large eggs
1 teaspoon almond extract
For the topping:
2 Tablespoons milk any variety
1 cup sliced almonds
For the glaze:
2 cups powdered sugar
½ teaspoon almond extract
2 Tablespoons milk any variety