Almond Shortbread Bars ~ an easy shortbread dessert recipe infused with a homemade almond paste, and topped with a to-die-for sweet almond glaze that gets poured right over the hot pan…are you drooling yet?
My love for almond desserts is only equaled by my love for lemon deserts. Chocolate, coffee, pumpkin, and rhubarb are in the running too, but almond is sort of in a category of its own. The way it lingers on the palate is so lovely.
I’ve layered that lingering almond flavor into these shortbread bars in a few ways ~ I made a homemade almond paste, used almond extract, and topped it with a sweet almond glaze. When it comes to almond I don’t skimp!
These bars have a lovely buttery melt in your mouth texture, and the sweet glaze gives them a real pop. I guarantee they’ll be a hit with whomever you deign to share them with. (The 9×13 pan makes enough for you to bring and save a little bit back for yourself.)
Make these almond shortbread bars ahead!
I think these bars actually tasted even better the next day, so don’t hesitate to make them ahead of time.
After cooling completely, keep them in the pan on the counter and cover loosely with foil. When I know I’m going to make a dessert like this ahead I don’t cut it up, that way it doesn’t have a chance to dry out.
Of course the chef has permission to do a taste test, as always :)
There’s something about pouring a hot glaze or frosting over a hot pan, I just love it. In this case a simple glaze of butter, cream, sugar, and almond extract and almonds is poured straight over the warm from the oven shortbread.
Note: I don’t recommend skipping the glaze for this recipe, I think the shortbread needs the added touch of sweetness and moisture that the glaze provides.
I don’t want to give all the glory to the glaze, after all, I made a homemade almond paste (so easy!) to go in this shortbread and it was pretty amazing too. We almond fanatics need to know all the tricks to infuse layer upon layer of almond flavor.
See the full instructions for how to make homemade almond paste here.
So there you have it, I know what I’ll be bringing next time I’m asked to provide ‘something sweet’.
tvfgi recommends: non-stick 9×13 Pan
USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
USA makes a whole line of bakeware and I’m slowly replacing all my pans. This pan bakes and cleans up like a dream.
More almond dessert recipes from the archives ~
- Toasted Almond Russian Tea Cakes
- Sour Cherry Almond Bars
- Outrageous Almond Butter Skillet Blondies
- Toasted Almond Milkshake
Almond Shortbread Bars ~ melt in your mouth shortbread infused with a homemade almond paste, and topped with a to-die-for sweet almond glaze.
Ingredients
- 1 cup or 227 grams butter, at room temperature
- 3/4 cup or 166 grams granulated sugar
- 1/2 cup or 128 grams almond paste, at room temperature
- 1 large egg, at room temperature
- 1 tsp almond extract
- 2 cups or 295 grams all purpose flour
- 1/2 cup or 114 grams, unsalted butter
- 1/4 cup or 60 grams heavy cream
- 2 and 1/2 to 3 cups or 300 to 375 grams confectioner's sugar, sifted
- 1 tsp almond extract
- 1/2 cup or 55 grams sliced almonds
Instructions
- Preheat oven to 350F Lightly butter and flour a 9x13 baking pan.
- Cream the butter and sugar together until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl as necessary.
- Add the egg, almond paste, and extract, and beat until well combined. Make sure to smooth out any lumps of almond paste.
- Add the flour and gently mix until just blended and no dry flour remains. Don't over mix.
- Spread the dough out evenly in the baking pan with an offset spatula. It will take a minute or two to get it spread and level. I like to drop chunks of the batter all over the bottom of the pan before I start to try to spread it out.
- Bake for 25 to 30 minutes, just until set and starting to turn golden along the edges of the pan. Don't over bake, as you want your shortbread to be tender. Check the pan on the early side.
- Cool on a rack for 10 minutes before glazing.
- To make the glaze, heat the butter and cream in a medium saucepan until the butter melts. Stir in the sugar and extract, and whisk until the glaze is smooth. If it seems too thin, add a bit more sugar, and if it seems too thick, add a touch more cream. Stir in the sliced almonds and pour over the warm shortbread. Ease the glaze to all the edges with an offset spatula, working quickly.
- Let the pan cool before slicing.
Make these almond shortbread bars your own ~
- Try a good quality gluten free baking mix instead of all purpose flour
Thanks for pinning!
16 Comments
Judy
May 21, 2019 at 9:07 amI saw your recipe and had to try these bars as I am an almond lover also. They were Sooooo good. Rich and buttery, not too sweet with lots of almond flavor. Big hit with my coworkers Thank you for sharing it.
Mickie
May 19, 2019 at 10:11 amDoes the glaze set so that cut bars can be stacked on a platter or serving dish without sticking together?
Sue
May 19, 2019 at 10:36 amEventually, yes, but not as quickly as a regular simple galze, because this one contains butter and cream. I would tend to serve it not stacked.
Scarlet
May 18, 2019 at 3:47 pmThose sound amazing! I love shortbread and almond too :) Oh yeah! I’m pinning these to try soon.
ute
May 18, 2019 at 2:35 amThank you for this recipe. My family is crazy for almonds and this recipe is our favorite.
Sue
May 18, 2019 at 7:56 amWe almond lovers have to stick together, I’ll keep the almond dessert recipes coming ;)
Irish Chef
May 15, 2019 at 9:09 am‘Tis a wonderous thing to see your recipes written in gram measurements, as well as cups, for us with european
measuring devices. Thank you, Sue. And slaínte !
Sue
May 15, 2019 at 9:59 amI’m trying! I got enough requests that I’m going to try to do it for my baking recipes…glad it helps!
joan nass
May 15, 2019 at 8:53 amLooks so yummy. What can you use in the glaze instead of heavy cream?
Looking forward to making my own almond paste. (I also love marzipan, do you have a recipe)?
Keep up the good work. Joan
Sue
May 15, 2019 at 8:56 amYou can use whole milk for the glaze, and yes, great idea, I should post a recipe for marzipan!
John / Kitchen Riffs
May 15, 2019 at 7:43 amYup, best thing about being the chef is all the tasting. :-) Love shortbread and these bars looks wonderful. Thanks!
Sue
May 15, 2019 at 8:20 amYes! And these bars just kept getting better…too bad for my diet ;)
angiesrecipes
May 15, 2019 at 5:21 amThey look absolutely wonderful with that glaze!
Sue
May 15, 2019 at 7:28 amThe glaze is everything, Angie :)
Tricia | Saving Room for Dessert
May 15, 2019 at 3:12 amThis is my kind of dessert! I’m with you in the almond dessert obsession – some of the best ever. This recipe is fantastic and I can’t wait to try it!
Sue
May 15, 2019 at 7:28 amI can’t figure out what it is about almond flavor, it’s in a class by itself, yum!