These bars pack the core flavors of an almond croissant — toasted almonds, almond flour, and a double hit of vanilla and almond extract — into a straightforward cookie bar that bakes in 25 minutes. The texture lands somewhere between a blondie and a soft butter cookie, with crisp edges and a slightly chewy center. If you want something that looks and tastes bakery-made without laminating a single sheet of dough, this is a reliable recipe to keep in rotation.
Smart swaps
- Blanched almond flour: This is the fine, white-ish almond flour (not almond meal). Almond meal is coarser and made from unpeeled almonds — it will make the bars denser and speckled. Bob’s Red Mill Super-Fine is widely available and works well here.
- Almond extract: It’s strong. Don’t be tempted to add more than the recipe calls for — one teaspoon is already assertive. If yours smells faint or old, replace the bottle before baking.
- Toasted sliced almonds: If yours aren’t pre-toasted, spread them on a dry sheet pan and bake at 350°F for 5–7 minutes until lightly golden. Let them cool before topping the batter or they’ll steam and soften.
- Gluten-free: A 1:1 gluten-free all-purpose flour (like King Arthur Measure for Measure) substitutes well. The almond flour is already in the recipe, so the structure holds up.
The technique that matters
Creaming the butter and sugar properly is what gives these bars their lift and tender crumb — three full minutes with an electric mixer, not just until combined. Under-creamed butter produces a flat, greasy bar. The second thing worth paying attention to is spreading the batter evenly in the pan. It’s thick, and an offset spatula makes this much easier than a regular spatula. Uneven batter means the thin edges overbake before the center sets, so take the extra minute to get it level. Skip the powdered sugar garnish until the bars are fully cooled and cut — dusting warm bars just makes the sugar dissolve into a sticky film, not worth the extra dish.
If something goes sideways
- Bars are gummy in the center even after the toothpick test: Almond flour holds moisture differently than all-purpose flour. If the center feels underdone after cooling, your oven may run cool — use an oven thermometer to check, and add 3–5 minutes next time.
- Almonds on top burned before the bars were done: Tent the pan loosely with foil after the first 15 minutes of baking. The almonds brown faster than the batter sets.
- Bars stuck to the pan: Parchment is non-negotiable here. If you skipped it or it shifted, run a thin knife along any unlined edges before attempting to lift the bars.
- Bars spread too thin and are crispy throughout: Butter was likely too warm or melted. Room temperature means cool to the touch but not soft enough to leave a fingerprint easily. Chill the batter for 15 minutes before baking if your kitchen is warm.
- Flavor tastes flat: Check the age of your almond extract and baking powder. Both lose potency over time and are the two ingredients most responsible for the flavor and rise in this recipe.
Storage and make-ahead
Cooled, uncut bars keep well wrapped tightly in the pan at room temperature for up to 3 days. Once cut, layer them between sheets of parchment in an airtight container — they hold their texture for 4 to 5 days at room temperature, which makes them a solid choice for gifting or mailing in a sturdy tin. For longer storage, wrap individual bars in plastic wrap, then foil, and freeze for up to 6 weeks; thaw at room temperature for about an hour. The batter can also be made a day ahead, covered, and refrigerated overnight — bring it to room temperature for 20 minutes before spreading and baking.
Almond Croissant Cookie Bars
Equipment
- 9x9 inch baking pan
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Spatula
Ingredients
For the Bars:
- 1 cup butter unsalted, room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup blanched almond flour
For the Almond Topping:
- ½ cup sliced almonds toasted
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
- In a mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy using an electric mixer, about 3 minutes.
- Add 2 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract; beat until well combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in 1 cup of blanched almond flour until fully integrated.
- Spread the batter evenly in the prepared baking pan and sprinkle 1/2 cup of toasted sliced almonds evenly over the top.
- Bake for 20–25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack.
- Dust with 2 tablespoons of powdered sugar before slicing into bars.
Notes
Lori’s Tips:
- To enhance almond flavor, you can add a tablespoon of Amaretto liqueur to the batter.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- For a holiday touch, drizzle melted white chocolate over the cooled bars.
Nutrition
Your questions, answered
Can I use a different pan size?
A 9×9-inch pan is strongly recommended for this recipe. A 9×13-inch pan will produce thinner bars that bake faster — start checking at 15 minutes — but the texture will be crispier and less chewy throughout.
Do I have to toast the sliced almonds, or can I use them raw?
Raw almonds will work, but toasted ones taste noticeably better and hold their crunch after baking. Toasting takes under 10 minutes and is worth doing.
Can I make these ahead for a gift or event?
Yes — these are actually better the next day once the flavors settle. Bake, cool completely, and store uncut in the pan wrapped tightly; slice just before packaging or serving for the cleanest edges.
My batter looks very thick — is that normal?
Yes, the batter is thick because of the combined almond flour and all-purpose flour. Spread it with an offset spatula or the back of a spoon dampened slightly with water to prevent sticking.
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