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Soft, buttery almond bars with a shortbread base and creamy almond topping, perfectly chewy and crunchy with rich almond flavor—an easy dessert you’ll wish made more!
Why You’ll Love This Recipe!
You are going to fall in love with these almond bars from the very first taste. They have the perfect balance of textures and flavors—a buttery, tender shortbread base paired with a soft, creamy almond topping and just the right amount of crunch from the slivered almonds on top. The almond extract gives them that rich, bakery-style flavor that feels a little special but is so easy to make at home.
This is the kind of recipe that looks impressive but comes together with simple ingredients and minimal effort. It’s perfect for holidays, potlucks, or anytime you need a dependable dessert that everyone will rave about. And while the 8 x 8 pan makes a smaller batch, don’t be surprised if they disappear quickly—you may find yourself wishing you had doubled it!
Ingredients Needed
- All Purpose Flour
- Sugar
- Salt
- Butter, salted
- Water
- Heavy Whipping Cream
- Almond Extract
- Slivered Almond
How To Make Almond Bars
- Mix together flour, sugar and salt in a mixing bowl.
- Add in butter and use a pastry blender to cut in the butter until it looks like coarse meal.
- Add in cold water and mix with a fork until the dough comes together.
- Press dough into bottom of prepared pan.
- Bake at 375 degrees F. for 15-20 minutes until golden brown.
- Remove from oven.
- Turn oven up to 400 degrees F.
- Mix together cream, sugar and extract in a saucepan over medium heat until it comes to a rolling boil. Stir occasionally. About 2-3 minutes
- Remove from heat and stir in almonds.
- Allow to cool for 15 minutes.
- Pour warm topping over baked base. Make sure almonds are evenly distributed. Sprinkle with a few additional almonds if needed.
- Bake at 400 degrees F for 25-30 minutes.
- Allow to cool in pan on a wire rack. Run a sharp knife around the edge of the bars as they cool to loosen them.
- Cut into pieces after they cool.
Tips from leigh Anne
- Use a good quality almond extract Almond extract is the star of this recipe, so use a high-quality one for the best flavor. A little goes a long way!
- Don’t overbake the base Bake the shortbread just until lightly set and barely golden. Overbaking can make the bars dry instead of tender.
- Spread the topping evenly Pour and gently spread the almond topping so it covers the base completely for consistent texture in every bite.
- Line your pan with parchment paper Leave a little overhang on the sides so you can easily lift the bars out for clean, even cutting.
- Let them cool completely before cutting This helps the bars set up properly and gives you nice, clean slices.
Frequently Asked Questions
Can I double this recipe?
Yes! If you want a bigger batch, simply double the recipe and bake it in a 9 x 13-inch pan. You may need to add a few extra minutes to the baking time.
Can I use sliced almonds instead of slivered almonds?
Absolutely. Sliced almonds will work just fine and still give you that delicious crunch on top.
Can I make almond bars ahead of time?
Yes, these are a great make-ahead dessert. Bake them a day in advance and store them covered at room temperature in an airtight container. The flavor is even better the next day!
Can I freeze almond bars?
Yes! Wrap them tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.
How do I know when they are done baking?
The top should be set and lightly golden, and the center should no longer look wet. They will continue to firm up as they cool.
Whether you’re making these for a special occasion or just because you’re craving something a little sweet, these almond bars are the kind of treat that always delivers. Simple to make yet full of rich, bakery-style flavor, they’re sure to become a repeat favorite in your kitchen. Just be warned—once you share them, everyone will be asking for the recipe (and you may want to make a double batch next time!).
Check out more of my favorite almond desserts:
Be sure and follow me over on YouTube for weekly cooking demos.
Almond Bar Recipe
Ingredients
Base
- 1 cup all purpose flour
- 2 Tbsp sugar
- 1/4 tsp salt
- 1/2 cup butter cold, cut into small pieces
- 1 1/2 Tbsp cold water
Topping:
- 1 cup heavy whipping cream
- 1 cup sugar
- 1/2 tsp almond extract
- 3/4 cup slivered almonds
Instructions
- Preheat oven to 375 degrees F. Line an 8 x 8 pan with parchment or spray bottom of pan with baking spray.
- Mix together flour, sugar and salt in a mixing bowl. Add in butter and use a pastry blender to cut in the butter until it looks like coarse meal.
- Add in cold water and mix with a fork until the dough comes together.
- Press dough into bottom of pan and bake for 15-20 minutes until golden brown.Remove from oven and turn oven up to 400 degrees F.
- Let base cool and mix together topping. In a saucepan, mix together cream, sugar and extract over medium heat until it comes to a rolling boil. Stir occasionally. About 2-3 minutes
- Remove from heat and stir in almonds. Allow to cool for 15 minutes.
- Pour warm topping over baked base. Make sure almonds are evenly distributed.
- Bake for 25-30 more minutes. Allow to cool. Run a sharp knife around the edge of the bars as they cool to loosen them. Cut into pieces after they cool.
Tips & Notes:
- Use a good quality almond extract Almond extract is the star of this recipe, so use a high-quality one for the best flavor. A little goes a long way!
- Don’t overbake the base Bake the shortbread just until lightly set and barely golden. Overbaking can make the bars dry instead of tender.
- Spread the topping evenly Pour and gently spread the almond topping so it covers the base completely for consistent texture in every bite.
- Line your pan with parchment paper Leave a little overhang on the sides so you can easily lift the bars out for clean, even cutting.
- Let them cool completely before cutting This helps the bars set up properly and gives you nice, clean slices.
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Nutrition Facts:
Julie says
These bars are DANGEROUS! I challenge you to eat just one. Simple almondy yum mines!
Leigh Anne Wilkes says
I’d lose that challenge every time!
Vicky Binkiewicz says
If you double the recipe like you mentioned what size pan would you use? Could you use a 9×13?
Leigh Anne says
Vicky, Yes I would use a 9 x 13.
Joy L says
Trying to find it in small batch version which I started to watch this morning but unable to find it now. Would I just basically cut everything in half and use the loaf pan? I also tried to tap on the serving size to adjust and it doesn’t open.