Description
These indulgent bars blend the buttery, flaky texture of a croissant with the simplicity of cookie bars. A rich almond frangipane topping sits atop a chewy cookie crust, delivering a perfect balance of sweet, nutty, and crisp textures.
Ingredients
2 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, softened (crust)
1/4 tsp baking powder
1/2 tsp almond extract
1/2 cup (1 stick) unsalted butter, softened (frangipane)
1/2 cup granulated sugar
2 large eggs
1 cup almond flour
1/2 tsp almond extract
1/4 tsp baking powder
3/4 cup sliced almonds (topping)
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a bowl, cream 1/2 cup butter and 1 cup brown sugar until light and fluffy. Mix in flour, baking powder, and almond extract. Press the dough evenly into the prepared pan.
In another bowl, beat 1/2 cup butter and 1/2 cup sugar until creamy. Add eggs one at a time, then mix in almond flour, almond extract, and 1/4 tsp baking powder. Spread the frangipane evenly over the crust.
Sprinkle 3/4 cup sliced almonds over the frangipane. Bake for 30 minutes, then reduce oven temperature to 325°F (165°C) and bake for 15-20 minutes longer until golden and set. Cool completely before cutting into bars.
Notes
For a spiced variation, add 1/4 tsp cinnamon to the crust dough.
Use hazelnut flour instead of almond flour for a different nutty flavor.
Top with extra sliced almonds or slivered almonds for enhanced texture.
Store in an airtight container at room temperature up to 2 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 45
- Category: dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg