Description
Delicious and simple almond bars with a buttery shortbread crust and a chewy almond topping.
Ingredients
Scale
- Crust: 1 cup (226 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 tsp vanilla
- 2 cups (240 g) all-purpose flour
- 1/4 tsp salt
- Filling: 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) packed brown sugar
- 2 large eggs, room temperature
- 1 tsp almond extract
- 1/4 cup (30 g) all-purpose flour
- 1 1/2 cups (120–150 g) sliced or slivered almonds (toasted)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
- Make crust: Beat 1 cup butter with granulated sugar and vanilla until light, about 2–3 minutes. Add flour and salt and mix until crumbly; press evenly into the pan. Bake for 10 minutes until set and just beginning to color.
- While crust bakes, toast almonds on a sheet tray for 5–7 minutes until fragrant and lightly golden; cool.
- Make filling: Whisk melted butter with brown sugar, then add eggs, almond extract, and flour until smooth. Stir in cooled toasted almonds.
- Pour filling over prebaked crust and bake for 20–25 minutes, until the center is just set (a slight jiggle is okay). If the top browns too quickly, tent with foil.
- Cool completely on a rack, then chill for 1 hour for clean slicing.
Notes
Chill before slicing for cleaner bars. Use a sharp, warmed knife for neat cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 10g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg