Almond Croissant Bars
Almond Croissant Bars
Ingredients
For the Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
For the Almond Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 1/2 cups almond flour
For the Nutty Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup sliced almonds
- 1/4 cup chopped pecans
For Finishing
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
For the Shortbread Crust: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking pan.
⏱️ 10 min
- 3
Bake the shortbread crust for 15 minutes, or until lightly golden brown. Remove from oven and set aside to cool slightly while you prepare the filling.
⏱️ 15 min•🌡️ 350
- 4
For the Almond Filling: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg and almond extract until well combined. Gradually mix in the almond flour until just combined. Do not overmix.
⏱️ 10 min
- 5
Spread the almond filling evenly over the partially baked shortbread crust.
⏱️ 2 min
- 6
For the Nutty Crumble Topping: In a small bowl, combine the all-purpose flour and brown sugar. Add the cold, cubed butter and cut it in with a pastry blender or your fingertips until coarse crumbs form. Stir in the sliced almonds and chopped pecans.
⏱️ 5 min
- 7
Sprinkle the nutty crumble topping evenly over the almond filling.
⏱️ 1 min
- 8
Return the pan to the oven and bake for an additional 20-25 minutes, or until the topping is golden brown and the filling is set.
⏱️ 25 min•🌡️ 350
- 9
Remove from oven and let the bars cool completely in the pan on a wire rack. This is crucial for them to set properly.
⏱️ 60 min
- 10
Once completely cool, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles. Dust generously with powdered sugar before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Croissant Bars
For the Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
For the Almond Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 1 1/2 cups almond flour
For the Nutty Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup sliced almonds
- 1/4 cup chopped pecans
For Finishing
- 2 tablespoons powdered sugar, for dusting
Instructions
- 1
Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
For the Shortbread Crust: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking pan.
⏱️ 10 min - 3
Bake the shortbread crust for 15 minutes, or until lightly golden brown. Remove from oven and set aside to cool slightly while you prepare the filling.
⏱️ 15 min•🌡️ 350 - 4
For the Almond Filling: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg and almond extract until well combined. Gradually mix in the almond flour until just combined. Do not overmix.
⏱️ 10 min - 5
Spread the almond filling evenly over the partially baked shortbread crust.
⏱️ 2 min - 6
For the Nutty Crumble Topping: In a small bowl, combine the all-purpose flour and brown sugar. Add the cold, cubed butter and cut it in with a pastry blender or your fingertips until coarse crumbs form. Stir in the sliced almonds and chopped pecans.
⏱️ 5 min - 7
Sprinkle the nutty crumble topping evenly over the almond filling.
⏱️ 1 min - 8
Return the pan to the oven and bake for an additional 20-25 minutes, or until the topping is golden brown and the filling is set.
⏱️ 25 min•🌡️ 350 - 9
Remove from oven and let the bars cool completely in the pan on a wire rack. This is crucial for them to set properly.
⏱️ 60 min - 10
Once completely cool, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles. Dust generously with powdered sugar before serving.
⏱️ 2 min