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Made these Almond Bars and hid them from my own family. No regrets
Toasted Almond Cookie Bars with icing or chocolate. Love small-batch bakes? These are fast, easy, and seriously good.
If you love anything almond and slightly sweet, these almond bars are going to be your new favourite treat. They’re buttery like shortbread, soft in the centre, with a toasted almond crunch on top. You can finish them with a sweet almond glaze or a quick drizzle of dark chocolate. Simple to make, easy to share, and perfect for those moments when you want something homemade without a big fuss.
Why You’ll Love These Almond Bars:
- Buttery and soft – like shortbread, but even better.
- Toasted almond crunch – adds just the right texture.
- Custom topping – pick which icing you prefer, or go with chocolate, or both.
- Quick to bake – no chilling, no fancy tools.
- Perfect for sharing – great for holidays, gifts, or tea time.
No need for fancy ingredients or expert skills. These almond bars are all about flavor, ease, and just enough sweetness to keep you coming back for more
Almond Bars with a hint of shortbread and sweet drizzle
Print
Easy Almond Slice Cookies with Chocolate or Icing Glaze
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 2 pans depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
Description
These almond bars are soft, buttery cookie strips with a light crunch on top, finished off with a sweet glaze or chocolate drizzle. They taste like a mix between shortbread and cake, with just the right touch of almond flavor. Great for sharing, gifting, or just sneaking from the cookie tin.
Ingredients
For the Dough:
- 125 g butter (room temp)
- 1 cup caster sugar
- 1 large egg
- 1/2 tsp almond essence
- 1 3/4 cups cake flour
- 2 tsp baking powder
- 1/4 tsp salt
- A splash of milk for brushing
- 1/2 cup sliced almonds (toasted)
For the Glaze (Choose One):
Icing Option:
- 1/2 cup icing sugar
- 1/4 tsp almond essence
- 3–4 tbsp milk
Chocolate Option:
- A few blocks of dark chocolate
- A dash of milk
Instructions
- Heat your oven to 160°C (320°F).
- Line two baking trays with baking paper.
- In a big bowl, beat the butter and sugar until creamy.
- Add the egg and almond essence. Mix until light and fluffy.
- In another bowl, mix the flour, baking powder, and salt.
- Add this to the butter mix and beat until it forms a dough.
- Split the dough into four equal pieces. Roll each into a 12-inch log.
- Place two logs on each tray, spaced apart.
- Press each one down gently with your fingers until it’s about 3 inches wide.
- Brush the tops with a little milk, then sprinkle over the toasted almonds.
- Bake for 12–15 minutes until the edges just start to turn golden. Don’t let them get too brown.
- Take them out and, while still hot, slice them into 1-inch strips at an angle.
- Press straight down with the knife, no sawing.
- Put them back in the oven for 5 more minutes to finish baking. Then move to a rack to cool completely.
- Drizzle with your choice of almond icing or melted chocolate.
- Let set before serving or storing.
These bars are crisp on the edges, soft in the center, and packed with that classic almond flavor. Whether you go with the sweet icing or rich chocolate on top, they’ll disappear fast. Great with coffee, tea, or just straight off the tray.
Notes
Created, prepared, tried, and tested by Gail
Almond Bars with a toasted crunch and sweet glaze. Soft in the middle, crisp on the edges, and topped with toasted almonds. These almond bars are easy to bake and even easier to eat. Finish them with icing or chocolate drizzle and watch them disappear. What’s your go-to topping, icing, or chocolate?
Anyone who enjoys soft, buttery cookies with a light crunch will love this Almond Bars recipe. It’s quick to make, uses simple ingredients, and delivers a perfect mix of toasted almonds and sweet glaze in every bite. Ideal for everyday snacking or easy entertaining, these bars bake fast and slice clean.
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Esme, this recipe sounds wonderful. I love that it’s easy to make as well. Featuring your recipe at The Crazy Little Lovebirds link party tomorrow.
Thank you so much for popping in and the feature. Much appreciated.