Almond Croissant Cookie Bars are a delightful fusion of flavors that combines the rich, buttery notes of almond croissants with the comforting texture of cookie bars. These bars are perfect for any occasion, whether it’s a cozy afternoon tea or a sweet treat after dinner. The combination of almond extract and sliced almonds brings a wonderful nuttiness that elevates the experience even further. If you’re looking for a dessert that’s both impressive and incredibly simple to make, these Almond Croissant Cookie Bars are just the ticket!
What Goes into This Almond Croissant Cookie Bars
To whip up these tasty bars, gather the following ingredients:
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For the Base:
- 8 tablespoons unsalted butter, melted and cooled (113g)
- 1 cup light brown sugar, packed (220g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups all-purpose flour (156g)
- 1/2 teaspoon baking powder
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For the Frangipane Topping:
- 6 tablespoons unsalted butter, at room temperature (85g)
- 1/3 cup granulated sugar (66g)
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 1/4 cups almond flour or almond meal (120g)
- 1/2 cup sliced almonds
- Powdered sugar, for dusting
Step-by-Step Almond Croissant Cookie Bars Recipe
- Preheat your oven to 350 degrees F (175 degrees C). Line an 8×8-inch baking pan with parchment paper for easy removal.
- In a large bowl, mix the melted butter, brown sugar, egg, vanilla extract, almond extract, and salt until the mixture is smooth and well combined.
- Add the flour and baking powder to the bowl, stirring until a thick batter forms. Spread this mixture evenly in the prepared pan.
- In a stand mixer, beat the room temperature butter, granulated sugar, and kosher salt together until fluffy and light.
- Gradually mix in the vanilla and almond extracts, then beat in the eggs one at a time until well incorporated.
- Fold in the almond flour until the mixture is smooth and creamy.
- Spread this frangipane topping over the base layer, then sprinkle the sliced almonds on top, pressing them gently into the mixture.
- Bake in the preheated oven for 38 to 42 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the bars to cool in the pan for about 2 hours. Once cooled, dust with powdered sugar and cut into squares or bars.
The Best Way to Serve It
These Almond Croissant Cookie Bars shine on their own, but you can elevate your serving game by pairing them with a cup of coffee or tea. They make for an excellent afternoon pick-me-up or a delightful way to end a meal. You could also serve them with fresh berries or a scoop of vanilla ice cream for an indulgent dessert.
Recipe Tips & Variations
- Storage: Keep your cookie bars in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen for up to a month.
- Ingredient Substitution: If you want a richer flavor, consider substituting the granulated sugar in the frangipane with brown sugar. It adds a deep, caramel-like taste.
- Add Some Zest: A sprinkle of orange or lemon zest in the frangipane mixture can add a bright, refreshing flavor that balances the nuttiness.
Almond Croissant Cookie Bars: Frequently Asked Questions
Can I use almond flour instead of all-purpose flour for the base?
Not recommended, as almond flour will change the texture of the base layer. Sticking to all-purpose flour will provide the best results.
How do I know when the bars are done baking?
Look for a golden brown top and a toothpick inserted in the center should come out clean. Baking times may vary, so keep an eye on them as they approach the 38-minute mark.
Can I make these bars ahead of time?
Absolutely! They taste just as good the next day and even better after being refrigerated overnight. Just ensure they are stored in an airtight container.
Try out these Almond Croissant Cookie Bars and enjoy a wonderful blend of flavors that you’ll love sharing with family and friends! Happy baking!