Dutch Almond Bars

Rich with almond flavor and buttery, shortbread-like texture, these Dutch Almond Bars are a sweet treat that will satisfy any dessert craving. Ready in under an hour, they’re the perfect buttery almond bars for the holidays, afternoon snacks, or whenever you want a quick and indulgent almond-filled treat.

Try my pecan butter tart squares, 7 layer cranberry magic bars, Paula Deen’s pumpkin bars next!

this recipe!

Almond Shortbread Bars

This easy almond bars recipe delivers a perfect combination of buttery, shortbread-like texture and rich almond flavor in every bite.

They’re lightly sweet, crisp on the edges, and tender in the center, making them satisfying yet elegant.

It’s a really simple recipe with a basic shortbread-type crust with a nice crumb to it.

Ingredients

Butter – softened to room temperature. Take out that butter about 30 to 60 minutes before you make this recipe. Margarine will not work as a substitute in this recipe.

Granulated sugar – the sweetness of the sugar blends with the almond to give this bar it’s unique flavour

Almond extract – A little goes a long way with almond extract. Measure carefully.

Large egg – Similar to the butter at room temperature, you want your egg to be at room temperature as well. Take it out 30-60 minutes before baking.

All-purpose flour – provides the structure for these bars

Baking Powder – to increase the volume and lighten the texture

Milk – you may use whatever type of milk you have on hand. I’ve made this recipe with 1%, 2%, whole milk. There’s a very small amount in the recipe.

Sliced almonds – you may use the blanched sliced almonds or the toasted sliced almonds for the topping. Both are equally tasty!

Step by Step Instructions

Start by creaming butter and sugar together in a large mixing bowl or with a stand mixer.

Next add in the almond extract.

Beat the egg in a small bowl and then blend it in with the butter mixture.

In a separate medium-sized bowl, mix the flour and baking powder together.

Gradually add it to the butter mixture.

At this point, you can continue stirring it, however I prefer to get my clean hands dirty and mix by hand until it is smooth.

Spread it into an 8×8 inch square baking dish.

Press down gently until it is (somewhat) smooth. In a small bowl, beat the egg and milk together. Brush it over the dough. Don’t worry if you don’t have a pastry brush. Spread it out with a spoon.

Sprinkle the almonds over top.

Bake in 350F oven for 25 minutes or until it is golden brown on the edges.

These bars go well when served with coffee, tea or a tall glass of milk. Enjoy!!

Storage Instructions

Store in an airtight container for 3 to 4 days or in the fridge for 7 days.

To freeze wrap each bar in plastic wrap using an airtight container for up to 3 months. Thaw before serving.