Almond Bars are a delightful treat that brings together a rich, buttery flavor with the nutty essence of almonds. These bars are perfect for sharing at gatherings or enjoying as an afternoon snack with a cup of tea or coffee. The chewy texture combined with the sweet glaze makes each bite simply irresistible. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, this recipe will not disappoint. Let’s dive into making these delicious Almond Bars!
What Goes into This Almond Bars Recipe
To whip up these tasty Almond Bars, you’ll need the following ingredients:
For the Almond Bars:
- 3 ½ cups (438g) all-purpose flour (stir, spoon & level)
- 1 teaspoon Clabber Girl® Baking Powder
- ½ teaspoon salt
- 1 cup (189g) Crisco® Butter Flavor All-Vegetable Shortening Sticks (1 baking stick)
- 2 cups (400g) granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon Spice Islands® Pure Almond Extract
For the Topping:
- 1 tablespoon milk (any variety)
- 1 cup (90g) sliced almonds
For the Glaze:
- 1 cup (120g) powdered sugar
- ¼ teaspoon Spice Islands® Pure Almond Extract
- 2-3 tablespoons milk (any variety)
Step-by-Step Almond Bars Recipe
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Preheat your oven to 325°F (165°C). Grease a half-sheet pan (approximately 18×13 inches) with Baker’s Joy® Non-Stick Baking Spray and set it aside.
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In a medium bowl, stir together the flour, Clabber Girl® Baking Powder, and salt. Once mixed, set this bowl aside.
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In a large bowl, beat the Crisco® Butter Flavor All-Vegetable Shortening with granulated sugar using an electric hand mixer until well combined.
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Add the eggs and almond extract to the mixture and beat until everything is nicely blended.
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Gradually add half of the flour mixture to the wet ingredients. Mix until just incorporated. Repeat this with the remaining flour mixture. (Note: The dough will be thick, and you may want to use your hands to gently mix in any remaining flour, but be careful not to overwork the dough.)
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Transfer the dough into the prepared pan. Use your fingers or a pastry roller to spread it evenly.
Topping:
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Brush the milk evenly over the top of the dough using a pastry brush. Sprinkle sliced almonds on top, pressing them lightly into the dough.
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Bake in the preheated oven at 325°F (165°C) for 22-25 minutes. The dough will puff up and then start to sink back down, and the edges will turn lightly golden. Avoid letting it brown too much.
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Cool for about 5 minutes, then use a plastic (disposable) knife to cut the dough into 48 bars—6 rows on the long (horizontal) side and 8 rows on the short (vertical) side to create thin rectangles. (Note: The bars might seem underbaked when cut warm, but they will finish baking as they cool completely.)
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Carefully transfer the almond bars to a wire rack placed inside a sheet pan (this will catch the glaze) and leave some space in between each bar to allow for cooling.
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Let them cool completely before adding the glaze.
Glaze:
- Once cooled, whisk together the powdered sugar, almond extract, and milk in a small bowl until you achieve your desired consistency. Drizzle the glaze over the cooled almond bars and allow the glaze to set before serving.
How to Serve Almond Bars
These Almond Bars are perfect for serving at any gathering! Arrange them on a decorative platter and enjoy them fresh. They pair wonderfully with tea or coffee, making them a great afternoon treat. If you like, you can even serve them alongside fresh fruit or a scoop of vanilla ice cream to elevate your dessert experience!
Helpful Tricks for Almond Bars
- For an extra crunch, consider toasting the sliced almonds lightly before adding them to the topping.
- If you want to change things up, try adding some mini chocolate chips or dried fruit to the dough for added flavor and texture.
- These bars can be stored in an airtight container at room temperature for several days, but they are best enjoyed fresh!
Almond Bars FAQs
Can I use almond flour instead of all-purpose flour?
While almond flour has a different texture and moisture content, you can try substituting it for half of the all-purpose flour. Just remember that this will change the texture of the bars slightly!
What can I use instead of Crisco® Butter Flavor All-Vegetable Shortening?
You can substitute equal amounts of unsalted butter or coconut oil, but this may affect the flavor profile slightly.
Can I freeze almond bars?
Yes! Once the bars are fully cooled and glazed, you can freeze them in an airtight container for up to three months. Just make sure to allow them to thaw in the refrigerator before serving.
Nothing beats the deliciousness of homemade Almond Bars. Try making them for your next gathering, or simply enjoy them as a sweet treat at home! Happy baking!
Almond Bars
Delightful Almond Bars with a rich, buttery flavor and chewy texture, topped with sliced almonds and a sweet glaze.
For the Almond Bars
- 3 ½ cups all-purpose flour (stir, spoon & level)
- 1 teaspoon Clabber Girl® Baking Powder
- ½ teaspoon salt
- 1 cup Crisco® Butter Flavor All-Vegetable Shortening Sticks (1 baking stick)
- 2 cups granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon Spice Islands® Pure Almond Extract
For the Topping
- 1 tablespoon milk (any variety)
- 1 cup sliced almonds
For the Glaze
- 1 cup powdered sugar
- ¼ teaspoon Spice Islands® Pure Almond Extract
- 2-3 tablespoons milk (any variety)
Preparation
- Preheat your oven to 325°F (165°C). Grease a half-sheet pan (approximately 18×13 inches) with Baker’s Joy® Non-Stick Baking Spray and set it aside.
- In a medium bowl, stir together the flour, Clabber Girl® Baking Powder, and salt. Once mixed, set this bowl aside.
- In a large bowl, beat the Crisco® Butter Flavor All-Vegetable Shortening with granulated sugar using an electric hand mixer until well combined.
- Add the eggs and almond extract to the mixture and beat until everything is nicely blended.
- Gradually add half of the flour mixture to the wet ingredients. Mix until just incorporated. Repeat this with the remaining flour mixture. (Note: The dough will be thick, and you may want to use your hands to gently mix in any remaining flour, but be careful not to overwork the dough.)
- Transfer the dough into the prepared pan. Use your fingers or a pastry roller to spread it evenly.
Topping
- Brush the milk evenly over the top of the dough using a pastry brush. Sprinkle sliced almonds on top, pressing them lightly into the dough.
- Bake in the preheated oven at 325°F (165°C) for 22-25 minutes. The dough will puff up and then start to sink back down, and the edges will turn lightly golden. Avoid letting it brown too much.
Cooling and Glazing
- Cool for about 5 minutes, then use a plastic (disposable) knife to cut the dough into 48 bars—6 rows on the long (horizontal) side and 8 rows on the short (vertical) side to create thin rectangles. (Note: The bars might seem underbaked when cut warm, but they will finish baking as they cool completely.)
- Carefully transfer the almond bars to a wire rack placed inside a sheet pan (this will catch the glaze) and leave some space in between each bar to allow for cooling.
- Let them cool completely before adding the glaze.
Glaze
- Once cooled, whisk together the powdered sugar, almond extract, and milk in a small bowl until you achieve your desired consistency.
- Drizzle the glaze over the cooled almond bars and allow the glaze to set before serving.
For an extra crunch, consider toasting the sliced almonds lightly before adding them to the topping. If you want to change things up, try adding some mini chocolate chips or dried fruit to the dough for added flavor and texture. These bars can be stored in an airtight container at room temperature for several days, but they are best enjoyed fresh!
