Best 20 Almond Bars Recipes

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Indulge in a delightful symphony of flavors with our Almond Bars, a classic treat that combines a delectable almond filling nestled between layers of buttery shortbread crust. These irresistible bars are perfect for any occasion, whether it's a casual gathering or a special celebration. With just a few simple ingredients and easy-to-follow instructions, you can create these delectable treats that will surely satisfy your sweet cravings. Additionally, this article offers variations to the classic recipe, including a gluten-free option for those with dietary restrictions, a chocolate-dipped version for chocolate lovers, and a funfetti twist for a touch of whimsy. Explore the world of almond bars and discover your favorite flavor combination today!

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND BARS



Almond Bars image

"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 6

4 eggs
2 cups sugar
1 cup butter, melted
2 cups all-purpose flour
2-1/2 teaspoons almond extract
Confectioners' sugar

Steps:

  • In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 184 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 88mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE-COVERED ALMOND TOFFEE BARS



Chocolate-covered Almond Toffee Bars image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 1 (2-pound) block, 10 by 13 inches

Number Of Ingredients 8

10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

Steps:

  • Position rack in center of oven and preheat oven to 375 degrees F.
  • Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
  • Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
  • Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
  • Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
  • While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
  • When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
  • Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

SCANDINAVIAN ALMOND BARS



Scandinavian Almond Bars image

These cookies are my family's favorite cookie. They are simple to make, unique and pretty. A wonderful recipe to make for a cookie exchange. Take your recipe along, everyone will want a copy!

Provided by Marji Stark

Categories     World Cuisine Recipes     European     Scandinavian

Time 30m

Yield 48

Number Of Ingredients 12

½ cup butter
1 cup white sugar
1 egg
½ teaspoon almond extract
1 ¾ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup sliced almonds
2 tablespoons milk
1 cup confectioners' sugar
¼ teaspoon almond extract
¼ cup milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
  • Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
  • Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
  • Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

Nutrition Facts : Calories 67.7 calories, Carbohydrate 10.4 g, Cholesterol 9.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 48.1 mg, Sugar 6.7 g

ALMOND BARS



Almond Bars image

I make these every Christmas for the cookie tray that I always have well stocked for our family's annual Christmas party. This is such a simple recipe with a few common ingredients that most people always have on hand in their kitchen pantry. And it produces such a wonderful bar cookie with a delectible almond taste. It's the perfect treat for any cookie exchange or potluck gathering.

Provided by Northwestgal

Categories     Bar Cookie

Time 45m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 7

4 eggs
2 cups sugar
1 cup butter, melted (no substitutes)
2 cups all-purpose flour
2 1/2 teaspoons almond extract
1 cup cups sliced almonds (increase or decrease as desired)
1/2 cup confectioners' sugar (optional)

Steps:

  • Beat together the eggs and sugar until lemon-colored. Add the butter, flour, and almond extract; mix well.
  • Spread the batter in an even layer on a buttered 13x9-inch baking pan. Sprinkle the top of the batter with sliced amonds if you wish; otherwise leave the top as is.
  • Bake at 325° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove pan from the oven and dust the top with a light sprinkling of confectioner's sugar, if you wish. Leave cookies in the pan to cool completely.
  • When cooled, cut into bars. (I usually cut 9 vertical rows and 4 horizontal rows, to get 36 bar cookies.).

ALMOND-COCONUT LEMON BARS



Almond-Coconut Lemon Bars image

Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/3 cup blanched almonds, toasted
1 teaspoon grated lemon zest
3/4 cup cold butter, cubed
FILLING:
3 large eggs
1-1/2 cups sugar
1/2 cup sweetened shredded coconut
1/4 cup lemon juice
3 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon baking powder
Confectioners' sugar

Steps:

  • In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE ALMOND BARS



Chocolate Almond Bars image

Loaded with almond flavor, these chewy bars are one of my husband's favorite sweet treats.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 cup cold butter, cubed
1 can (14 ounces) sweetened condensed milk
1-1/2 cups semisweet chocolate chips, divided
1 egg, beaten
2 cups chopped almonds, toasted
1/4 teaspoon almond extract
1 teaspoon shortening

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.

Nutrition Facts :

HOLIDAY ALMOND BARS



Holiday Almond Bars image

This fast, delicious dessert always makes an appearance during our Christmas celebrations.-Cheryl Newendorp, Pella, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
1 cup almond paste
2-1/4 cups sugar, divided
2 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1/2 cup slivered almonds

Steps:

  • In a large bowl, cream the butter, almond paste and 2 cups sugar until light and fluffy. Beat in eggs and extract. Gradually add flour just until moistened., Spread into a greased 13x9-in. baking dish. Sprinkle with remaining sugar; top with almonds. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store in the refrigerator.

Nutrition Facts : Calories 107 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 27mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

SWEDISH RASPBERRY ALMOND BARS



Swedish Raspberry Almond Bars image

When I was a single mom with a young daughter and little money, my Swedish neighbor brought me a batch of these cookies at Christmas. My daughter's 36 now, and I still make these wonderful cookies. - Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup confectioners' sugar
1-1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
3 large egg whites
6 tablespoons sugar
1/2 cup sweetened shredded coconut
1 cup sliced almonds, divided
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. Press onto the bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned., Spread jam over crust. In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut and 1/2 cup almonds. Spread over jam. Sprinkle with remaining almonds. Bake 18-22 minutes or until golden brown. Cool completely on a wire rack. Dust with additional confectioners' sugar if desired.

Nutrition Facts : Calories 165 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 53mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

ELEGANT ALMOND BARS



Elegant Almond Bars image

Prize-Winning Recipe 2007! Who would have guessed a sugar cookie mix was the jump start of an irresistible almond lover's bar. Both quick and easy, the bar is reminiscent of a Scandinavian bakery pastry.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 32

Number Of Ingredients 12

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, melted
1/2 teaspoon almond extract
1 egg
1 can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4 cup sugar
1/4 cup butter or margarine, melted
2 eggs
1/2 cup sliced almonds
2 oz white chocolate baking bar, coarsely chopped (1/3 cup)
2 tablespoons shortening
1/4 cup sliced almonds

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
  • Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
  • Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
  • In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 14 g, TransFat 1 g

ALMOND CHEESECAKE BARS



Almond Cheesecake Bars image

This recipe for almond bars with cream cheese is from my sister-in-law. I've brought the bars to many functions, and everyone always asks for the recipe. -Mary Couser, Maple Plain, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup butter, softened
1/2 cup confectioners' sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon almond extract
2 large eggs, room temperature
FROSTING:
1-1/2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon almond extract
4 to 5 teaspoons 2% milk

Steps:

  • Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

ALMOND BARS



Almond Bars image

I have been baking these cookies for about 15 years now; I get so many requests for them during the holidays I can hardly keep up with the demand! I like to make the rolls bigger than the recommended 12x3-inch; this way I get bigger cookies, but you can do whatever you like. Make sure to use plenty of almonds to top them off.

Provided by Food Network

Categories     dessert

Time 40m

Yield 24

Number Of Ingredients 11

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, room temperature
1 cup sugar
1 egg
1/2 teaspoon almond extract
Milk, for brushing
1/2 cup sliced almonds, coarsely chopped (or as many as you need)
1 cup confectioners' sugar, sifted
3 to 4 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F.
  • In medium bowl combine flour, baking powder and salt. In a mixer beat together the butter and sugar until fluffy. Add egg and almond extract and beat well. Slowly add flour mixture and beat until combined, scraping down the sides of the bowl as necessary. Turn the dough onto a clean work surface, and, with a sharp knife, divide the dough into 4 even pieces. Roll each piece into a 12 by 3-inch roll (or whatever size you like).
  • Place 2 rolls on an ungreased cookie sheet, 4 inches apart. Repeat with remaining rolls. Brush rolls with milk and sprinkle with almonds. Bake until edges are lightly browned, about 12 to 14 minutes, rotating the pans halfway through cooking. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Cool on a wire rack.
  • For the glaze:
  • In a small bowl, mix the sugar and milk until smooth. Drizzle over almond cookies. Let sit until glaze is set, about 15 minutes.

SCANDINAVIAN ALMOND BARS



Scandinavian Almond Bars image

This has become a family favorite every year! If I don't make it my whole family teases me. I am sure that your family will love it too!

Provided by Katra Diesel

Categories     Bar Cookie

Time 27m

Yield 48 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup margarine or 1/2 cup butter
1 cup sugar
1 large egg
1/2 teaspoon almond extract
milk
1/2 cup sliced almonds
1 cup icing sugar
1/4 teaspoon almond extract
3 -4 teaspoons milk

Steps:

  • Preheat oven to 325°.
  • Stir together flour, baking powder and salt.
  • In a large bowl beat margarine or butter till softened.
  • Add sugar and beat till fluffy.
  • Add egg and the 1/2 teaspoon of almond extract and beat well.
  • Add the flour mixture and beat till well mixed.
  • Divide the dough into fourths, form each portion into a 12 inch roll.
  • Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
  • Flatten each roll till it is about 3 inches wide.
  • Repeat with the remaining rolls.
  • Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
  • Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
  • While still warm, cut crosswise on the diagonal into 1 inch strips.
  • Cool completely on a wire rack.
  • Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
  • Drizzle over the cool bars.

Nutrition Facts : Calories 58.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 3.9, Sodium 40.2, Carbohydrate 10.4, Fiber 0.2, Sugar 6.7, Protein 0.8

ALMOND-RASPBERRY MERINGUE BARS



Almond-Raspberry Meringue Bars image

These chewy, delicious bars also have a touch of coconut.

Provided by Dinah

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h5m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
1 egg
½ cup packed brown sugar
7 ounces almond paste
½ teaspoon almond extract
2 cups all-purpose flour
¾ cup seedless red raspberry jam
3 egg whites
½ cup white sugar
½ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with greased aluminum foil.
  • To make the Crust: In a large bowl, mix together the butter, almond paste, and brown sugar until smooth. Beat in one egg and the almond extract. Mix in the flour and stir until well blended.
  • Bake 20 to 25 minutes, or until golden. Cool slightly, and spread the raspberry preserves over the crust.
  • In a large glass or metal bowl, whip egg whites until they form soft peaks. Gradually beat in 1/2 cup sugar until peaks become stiff. Spread the meringue over the jam and sprinkle with coconut.
  • Bake 15 to 20 minutes, or until firm. Let cool on wire racks. Lift foil from pan and cut bars with a sharp knife.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 18.9 g, Cholesterol 18.7 mg, Fat 7.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 47.3 mg, Sugar 10.4 g

ALMOND TOFFEE BARS



Almond Toffee Bars image

Looking for a delicious dessert? Check out these toffee bars baked using almonds and sprinkled with chocolate chips.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 40

Number Of Ingredients 9

3/4 cup butter or margarine, softened
1/3 cup granulated sugar
1 egg
2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine
2/3 cup packed brown sugar
1/4 cup light corn syrup
2 1/2 cups coarsely chopped slivered almonds
1 cup semisweet chocolate chips

Steps:

  • Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
  • In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg. Beat in flour on medium speed until dough starts to form. Press dough in pan. Bake 13 to 18 minutes or until edges are light golden brown.
  • Meanwhile, in 2-quart heavy saucepan, heat 1 cup butter, the brown sugar and corn syrup to boiling over medium heat, stirring frequently. Boil 2 minutes without stirring. Quickly stir in almonds; spread over baked layer. Bake 15 to 20 minutes or until dark golden brown and bubbling.
  • Immediately sprinkle chocolate chips evenly over hot bars. Let stand 5 minutes to soften; gently swirl chips over hot bars with spatula. Cool completely, about 30 minutes. For bars, cut into 8 rows by 5 rows. Store tightly covered at room temperature.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 30 mg, Sugar 9 g, TransFat 0 g

ALMOND FRUIT BARS



Almond Fruit Bars image

Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16 to 18

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup sliced almonds
1/2 cup fruit jam, such as cherry, plum, or raspberry

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.
  • In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.
  • In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.
  • Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.

Nutrition Facts : Calories 179 g, Fat 8 g, Protein 2 g

GINGER AND ALMOND BARS



Ginger and Almond Bars image

Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.

Provided by Patricia Wells

Categories     HarperCollins     Dessert     Almond     Ginger     Cookies     Bake     Wheat/Gluten-Free     Honey

Yield Makes 16 bars

Number Of Ingredients 17

Base:
3 tablespoons (45 g) unsalted butter
1 3/4 cups (165 g) almond meal (also called almond flour or almond powder)
2 tablespoons peeled and grated fresh ginger
3 tablespoons mild honey, such as clover
1 large egg, free-range and organic, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Topping:
4 tablespoons (60 g) unsalted butter
1 cup (80 g) sliced almonds
1/3 cup (45 g) minced candied ginger
1/3 cup (80 ml) mild honey, such as clover
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Special Equipment
A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.

Steps:

  • Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
  • Prepare the base:
  • In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
  • Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
  • Meanwhile, prepare the topping:
  • In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
  • When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
  • Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
  • Do Ahead
  • Store in an airtight container at room temperature for up to 1 week.
  • Variation:
  • Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

ALMOND POPPY SEED BARS



Almond Poppy Seed Bars image

These tender squares from Pam Mroz of Rochester, Minnesota have a sweet frosting and generous sprinkling of poppy seeds throughout. "The bars are a snap to whip up, plus they use ingredients I usually have on hand," she notes.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5-1/2 dozen.

Number Of Ingredients 15

3 eggs
2-1/4 cups sugar
1-1/2 cups milk
1 cup canola oil
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons butter flavoring or additional vanilla extract
3 cups all-purpose flour
4-1/2 teaspoons poppy seeds
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
FROSTING:
1/3 cup butter, melted
3 cups confectioners' sugar
3 tablespoons milk

Steps:

  • In a bowl, beat the eggs, sugar, milk, oil, extracts and butter flavoring. Combine the flour, poppy seeds, baking powder and salt; add to the egg mixture and mix just until combined. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a bowl, combine the frosting ingredients; beat until smooth. Frost bars.

Nutrition Facts : Calories 115 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND-COCONUT CANDY BARS



Almond-Coconut Candy Bars image

Almond and coconut bring out the crunch in these candy bars flavored with chocolate - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h10m

Yield 36

Number Of Ingredients 12

1 cup semisweet chocolate chips
1/4 cup butter
1/2 cup chocolate cookie crumbs
3 egg whites
1 cup sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
2 1/2 cups coconut
3/4 cup Gold Medal™ all-purpose flour
36 whole almonds
1/2 cup semisweet chocolate chips
3 tablespoons butter

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil. Spray foil with nonstick cooking spray. In small saucepan, combine 1 cup chocolate chips and 1/4 cup butter; melt over low heat, stirring occasionally. Stir in cookie crumbs. Spread mixture evenly in bottom of sprayed foil-lined pan. Refrigerate 15 minutes or until set.
  • Meanwhile, in large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add vanilla and almond extract; blend well. Stir in coconut and flour until well mixed.
  • Spread filling evenly over base. Arrange almonds over bars in 6 rows of 6 each.
  • Bake at 350°F. for 20 to 25 minutes or until lightly browned and center is set when lightly touched.
  • In small saucepan, melt glaze ingredients over low heat, stirring frequently until smooth. Drizzle glaze over bars. Cool at least 4 hours or until set. Cut into bars.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 12 g

APRICOT ALMOND BARS



Apricot Almond Bars image

I often bring these treats to Christmas potlucks and parties. A tin of these yummy bars makes a great gift, too. -Lynne Danley, Gresham, Oregon

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 5 dozen.

Number Of Ingredients 17

1 cup butter, softened
1 cup packed light brown sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
3 cups all-purpose flour
1 jar (12 ounces) apricot preserves, warmed
ALMOND LAYER:
2 cans (8 ounces each) almond paste, crumbled into small pieces
1 cup sugar
2 teaspoons vanilla extract
4 large eggs
FROSTING:
2 ounces unsweetened chocolate, chopped
1/2 cup half-and-half cream
3 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Cream butter, brown sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom of a greased 15x10x1-in. baking pan. Spread with preserves., In another bowl, beat almond paste and sugar on low speed until blended. Beat in vanilla and eggs, one at a time. Pour over preserves., Bake 20-25 minutes or until a toothpick inserted in almond layer comes out clean. Cool slightly on a wire rack., Meanwhile, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil; pour over chocolate. Stir with a whisk until smooth. Add confectioners' sugar, butter and vanilla; beat until smooth., Spread over warm bars. Cool completely before cutting.

Nutrition Facts : Calories 170 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 60mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND TOFFEE BARS



Almond Toffee Bars image

Provided by Food Network

Categories     dessert

Time 55m

Yield 2-3 dozen bars

Number Of Ingredients 8

1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 cup powdered sugar
3/4 cup cold butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg, beaten
1 teaspoon almond extract
6 (1 3/16 oz.) milk chocolate-covered English toffee candy bars, cut into small pieces
1 cup slivered almonds

Steps:

  • HEAT oven to 350 degrees F (325 degrees F for glass dish). Combine flour and sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly into bottom of ungreased 13 x 9-inch baking pan.
  • BAKE 15 minutes.
  • COMBINE sweetened condensed milk, egg and almond extract in large bowl; mix well. Stir in toffee pieces and almonds. Spread mixture evenly over partially baked crust.
  • BAKE an additional 25 minutes or until golden brown. Cool. Cut into bars.

Tips:

  • Use blanched almonds for a smoother texture. Blanching almonds removes the skins, which can make the bars gritty.
  • Toast the almonds before using them. Toasting the almonds brings out their flavor and makes them more fragrant.
  • Don't overmix the batter. Overmixing the batter can make the bars tough.
  • Bake the bars until they are just set. Overbaking the bars will make them dry and crumbly.
  • Let the bars cool completely before cutting them. This will help to prevent them from falling apart.

Conclusion:

Almond bars are a delicious and easy-to-make treat. They are perfect for any occasion, from potlucks to bake sales. With a few simple tips, you can make sure that your almond bars turn out perfectly every time.

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