Best 2 Almond Bar Cookies Recipes

If you're a fan of sweet and decadent treats, almond bar cookies are an absolute must-try. These delightful cookies feature a chewy shortbread crust, a layer of sweet almond filling, and a crisp, buttery streusel topping. The combination of flavors and textures makes them an irresistible treat that is sure to satisfy your cravings. Whether you're looking for a special occasion treat or a simple afternoon snack, these almond bar cookies are the perfect choice.

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

ALMOND BAR COOKIES

Almond Bar Cookies image

Categories Cookies Egg Nut Dessert Bake Christmas Almond Fall Winter Edible Gift Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes about 3 dozen

Number Of Ingredients 8

Ingredients

1/2 cup packed canned almond paste* (about 5 oz; not marzipan), coarsely crumbled
1/2 teaspoon salt
3/4 cup sugar
2 sticks (1 cup) unsalted butter, softened
1 large egg, separated
1 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 cup sliced almonds (about 1 1/2 oz)

Steps:

Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and mix until combined. Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with almonds.
Bake until top is golden, 35 to 40 minutes. Cool completely in pan on a rack, about 1 hour. Transfer with foil to a cutting board, then discard foil. Cut into squares or rounds.
*Available at Sweet Celebrations (800-328-6722).

ALMOND ROCA BAR COOKIES

Almond Roca Bar Cookies image

This is the original recipe that I've had since about 1980 and have always loved. I've seen lots of similar recipes that use double the flour. This (original recipe) produces cookies with a thinner crust, which I like because the cookies have a distinct caramel tone that taste like Almond Roca candy. The recipes with double the...

Provided by Vickie Parks

Categories Cookies

Time 35m

Number Of Ingredients 10

Ingredients

nonstick cooking spray (i use bakers joy for this recipe)
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup unsalted butter
1 large egg yolk
1/2 tsp salt
1 tsp almond extract
1 cup all-purpose flour (see note in recipe intro)
1 1/2 cups semi-sweet chocolate chips (note: a 12oz bag has about 2 cups chips, and i usually use the entire bag for more chocolate flavor, but the original recipe called for 1 1/2 cups of chips)
1/2 cup finely chopped almonds

Steps:

1. Preheat oven to 350°F. Lightly spray a 11x15-inch baking sheet (or jelly roll pan) with nonstick spray.
2. Blend brown sugar, white sugar, butter and egg yolk until well combined. Add flour, salt and almond extract, and mix well.
3. Add dough to baking sheet, and spread into even layer. Bake in oven for 25 minutes.
4. Immediately after removing baking sheet from oven, spread chips over the hot cookie base. As the chips melt, use a spatula to spread the melted chocolate evenly over the cookies base. Sprinkle the almonds on top while chocolate is still warm and melted. Let it cool completely (so chocolate is solid) before cutting into 24 bar cookies. NOTE: If I use the entire 12oz bag of chips, sometimes I'll place the baking sheet back in the warm oven for about 1 to 2 minutes to help the chips melt faster. If you do this though, you'll want to watch closely because you don't want it to scorch.

Tips:

Soften your butter: Make sure your butter is at room temperature before you start baking. This will help the ingredients blend smoothly and create a more tender cookie.
Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix until the ingredients are just combined.
Chill the dough before baking: Chilling the dough for at least 30 minutes before baking will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set: The cookies should be slightly golden brown around the edges and just set in the center. If you overbake them, they will be dry and crumbly.
Let the cookies cool completely before frosting: This will help the frosting set properly and prevent it from sliding off the cookies.

Conclusion:

Almond bar cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their sweet almond filling and buttery shortbread crust, they are sure to be a hit with everyone who tries them. So next time you are looking for a special dessert, give these almond bar cookies a try. You won't be disappointed!