Almond Croissant Cookie Bars: Your New Favorite Sweet Treat Recipe
These Almond Croissant Cookie Bars combine the buttery, flaky goodness of almond croissants with the convenience of a cookie bar. Featuring a rich cookie base layered with creamy frangipane and topped with crunchy flaked almonds, they make a perfect sweet treat for any occasion. Enjoy the nutty flavors and golden bake in every bite!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
For the Cookie Base
- 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)
For the Frangipane Layer
- 50 g Melted Butter (coconut oil is a dairy-free alternative)
- 50 g Caster Sugar
- 50 g Ground Almonds
- 1 tsp Almond Extract (using vanilla extract will slightly alter the taste)
- 1 large Egg
- 50 g Flaked Almonds (consider using chopped nuts like pistachios for a fun twist)
For the Finishing Touch
- 50 g Icing Sugar (used for a sweet dusting and finishing touch)
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C for fan-assisted ovens) to prepare it for baking the bars.
- Prepare the Baking Tin: Grease and line an 8×8 square tin with parchment paper to prevent sticking and allow easy removal.
- Make the Cookie Base: In a large mixing bowl, cream together the salted butter, light brown sugar, and caster sugar until the mixture is light and fluffy. This ensures a tender, sweet base.
- Add Wet Ingredients: Stir in the almond extract and the large egg, blending everything thoroughly for a smooth batter.
- Incorporate Dry Ingredients: Sift in the plain flour, ground almonds, and bicarbonate of soda, then gently mix until a dough forms. Avoid overmixing to keep the texture tender.
- Bake the Cookie Base: Press the cookie dough evenly into the prepared tin. Bake for about 20 minutes or until golden brown and set.
- Prepare the Frangipane: In a separate bowl, whisk together the melted butter, caster sugar, ground almonds, almond extract, and one egg until smooth and well combined.
- Add Frangipane Layer: Pour the frangipane mixture evenly over the baked cookie base and spread out smoothly. Sprinkle the flaked almonds on top for a crunchy finish.
- Final Bake: Return the tin to the oven and bake for another 25 minutes, or until the frangipane layer is set and golden on top.
- Cool and Serve: Allow the bars to cool completely in the tin. Once cooled, dust with icing sugar, slice into bars, and serve.
Notes
- You can substitute unsalted butter with salted butter by adding a pinch of salt if required.
- For a vegan alternative, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, set for 5 minutes).
- Using a gluten-free flour blend makes these bars suitable for gluten-sensitive diets.
- If you prefer a deeper almond flavor, dark brown sugar is an excellent substitute for light brown sugar.
- Allow the bars to cool fully before dusting with icing sugar to avoid melting.
- Store cooled bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: almond croissant, cookie bars, frangipane bars, almond dessert, bake, nutty sweet treats
