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Almond Shortbread Bars Recipe

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Almond Shortbread Bars Recipe: The Almond Shortbread Bars are a delectable treat that are a shortbread that melts in your mouth, flavored with a handcrafted almond paste, and finished with a sweet almond glaze that is to die for.

Almond Shortbread Bars Recipe

The only thing that comes close to matching my affection for almond sweets is my fondness for lemon desserts. A number of other flavors, such as chocolate, coffee, pumpkin, and rhubarb, are also in the running; however, almond is an exception to the rule. There is a wonderful way in which it lingers on the mouth, and these almond bars do not disappoint in that regard.

One of the ways that I have layered that lasting almond flavor into these shortbread bars that have an almond flavor is by making a homemade almond paste, using almond extract, then topping it with a sweet almond glaze. I do not make any sacrifices when it comes to almonds!


  • 1 cup butterat room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup almond paste at room temperature
  • 1 large eggat room temperature
  • 1 tsp almond extract
  • 2 cups all purpose flour


  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream
  • 2 1/2 to 3 cups confectioner’s sugar, sifted
  • 1 tsp almond extract
  • 1/2 cup sliced almonds


  • Preheat the oven to 350 degrees Fahrenheit. Butter and flour a baking pan that is 9 inches by 13 inches.
  • In a bowl, cream the butter and sugar together until the mixture is light and fluffy, which should take approximately three to four minutes. If necessary, scrape down the sides of the bowl.
  • Continue beating the mixture until the egg, almond paste, and extract are thoroughly incorporated. Make sure that any lumps of almond paste are properly smoothed out.
  • After adding the flour, stir it in carefully until it is completely incorporated and there is no trace of dry flour left. Be careful not to overmix.
  • Utilizing an offset spatula, you should spread the dough out in an even manner in the baking pan. The process of spreading it out and making it level will take a minute or two. Before beginning to attempt to spread the batter out, I like to try to spread it out by dropping bits of the batter all over the bottom of the pan.
  • Bake for twenty-five to thirty minutes, or until firm and beginning to turn brown along the sides of the pan, whichever comes first. If you want your shortbread to be easy to chew, you should avoid overbaking it. Be sure to check the pan at an earlier time.
  • Before glazing, allow the cake to cool for ten minutes on a rack.
  • The butter and cream should be heated in a medium pot until the butter melts. This will be the beginning of the glaze. While whisking, incorporate the sugar and extract into the glaze until it is completely smooth. Please add a little bit more sugar if it appears to be too thin, and if it appears to be too thick, please add a little bit more cream. Following the addition of the cut almonds, pour the mixture over the warm shortbread. It is important to work rapidly while applying the glaze to all of the edges using an offset spatula.
  • Prior to slicing, allow the pan to cool down.

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