Introduction

Almond Croissant Cookie Bars combine the buttery, nutty flavors of a classic almond croissant with the convenience of a cookie bar. Soft, rich, and topped with a frangipane layer and flaked almonds, these bars make a delightful sweet treat perfect for any occasion.

The image shows four square pieces of dessert stacked on a wooden board on a white marbled surface. Each piece has three visible layers: a crumbly golden brown base, a thick middle layer filled with whole almonds in a light, creamy filling, and a top layer dusted with powdered sugar and decorated with sliced almonds. The texture of the top layer looks slightly crunchy, while the middle layer appears soft and nutty. The stacked arrangement gives a clear view of the layers and the almond details on top and inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g salted butter (can substitute with unsalted butter plus a pinch of salt)
100 g light brown sugar (can replace with dark brown sugar for deeper flavor)
100 g caster sugar (regular granulated sugar can also work)
1 large egg (try a flax egg for a vegan alternative)
200 g plain flour (gluten-free flour blend can be a great substitute)
100 g ground almonds (swap with almond meal or finely ground nuts if needed)
1 tsp bicarbonate of soda (baking powder is a possible substitute but may need adjustments)
50 g melted butter (for the frangipane layer, coconut oil is a dairy-free alternative)
1 tsp almond extract (using vanilla extract will slightly alter the taste)
50 g flaked almonds (consider using chopped nuts like pistachios for a fun twist)
50 g icing sugar (used for a sweet dusting and finishing touch)

Instructions

Step 1: Preheat your oven to 200°C (180°C for fan-assisted). Grease and line an 8×8 square tin with parchment paper.
Step 2: In a large mixing bowl, cream the salted butter, light brown sugar, and caster sugar together until light and fluffy.
Step 3: Mix in the almond extract and large egg until thoroughly combined.
Step 4: Sift in the plain flour, ground almonds, and bicarbonate of soda, then gently mix until a dough forms.
Step 5: Press the cookie dough evenly into the lined tin. Bake in the preheated oven for about 20 minutes, or until golden brown.
Step 6: Prepare the frangipane: In a separate bowl, combine melted butter, caster sugar, ground almonds, almond extract, and another egg, stirring until smooth.
Step 7: Pour the frangipane over the baked cookie base, spreading it evenly. Top with flaked almonds.
Step 8: Return to the oven and bake for another 25 minutes, until the top is golden.
Step 9: Cool the bars in the tin, then dust with icing sugar. Slice into bars and serve.

Tips & Variations

Use dark brown sugar for a richer caramel flavor in the cookie base.
Try substituting almond extract with vanilla extract if preferred, though it will slightly change the taste.
For a nut twist, replace flaked almonds with chopped pistachios or walnuts.
To make it vegan, use a flax egg and substitute butter with coconut oil or vegan margarine.
Press the dough evenly in the tin to ensure uniform baking and thickness.

Storage

Store the almond croissant cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 2 months. Reheat gently in a warm oven before serving to restore their fresh-baked texture.

How to Serve

The image shows four square almond bars stacked on a round wooden board against a white marbled texture. Each bar has one thick layer made of a light golden-brown crumbly base with a slightly glossy middle, and the top layer is sprinkled evenly with sliced almonds and powdered sugar, giving a textured and slightly rough surface. The almond slices are light tan with thin brown edges, scattered randomly on the top. The powdered sugar is white and dusted lightly, creating a soft contrast on the bar's warm tones. The wooden board underneath has a rich brown color with natural grain patterns. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond meal instead of ground almonds?

Yes, almond meal is a suitable substitute and will work well in both the cookie base and frangipane layer.

How do I make these bars gluten-free?

Replace the plain flour with a gluten-free flour blend that suits baking. Ensure the blend contains a binder like xanthan gum for best results.