French Almond Cookie Bars

PREP TIME 30

COOK TIME 30

TOTAL TIME 1

16 servings

Made with a simple cookie dough, each bar has a soft almond filling in the center and bakes to a lightly crisp, golden top

Ingredients

½ cup (115 g) salted melted butter, slightly cooled (warm to the touch, not hot)
¾ cup (150 g) white or brown sugar
2 tablespoons (30 ml) milk (room temperature or slightly warm)
1 teaspoon vanilla extract
1¼ cups (155 g) all-purpose flour (plain flour)
1¼ cups (125 g) almond flour or almond meal
¼ teaspoon salt (use ½ teaspoon if using unsalted butter)
½ level teaspoon baking powder

Instructions

Preheat the oven to 350°F (180°C) or 160°C fan. Line an 8-inch (20 cm) square baking pan with parchment paper.

In a small bowl, stir together almond flour, sugar, softened butter, milk, and vanilla until smooth. Set aside.

Dry ingredients: In one bowl, whisk together flour, almond flour, salt, and baking powder.
Wet ingredients: In another bowl, whisk together melted butter, sugar, milk, and vanilla.
Combine: Pour the wet into the dry and stir until a soft dough forms.

Press half the dough evenly into the lined pan.
Add the filling: Spread the almond filling over the base.
Top with dough: Flatten pieces of the remaining dough and place them in a patchwork over the filling. (see images for guidance)
Gently smooth them together with the back of a spoon or offset spatula.
Tip: Dip the spoon in hot water to help the dough spread easily.
Lightly mark the top into 16 squares with a butter knife (don’t cut through).

Place 3 almond slices in the center of each square and sprinkle with sugar if using.

Bake for 30–35 minutes, until the top is lightly golden. Don’t overbake. The bars will firm up as they cool.
Cool and slice: Let cool completely in the pan. Then lift out and slice along the lines you marked earlier.
Need help? See the step-by-step photos in the post above for visual guidance.

Recipe Notes

Almond flour or almond meal: Use whichever you have or prefer. Almond flour is pale and finely ground (from blanched almonds); almond meal is coarser with specks from the skins.
Almond extract (optional): Add ¼ teaspoon to the filling or dough for stronger almond flavor.
Storage: Store in an airtight container at room temperature for up to 3 days, in the fridge for 1 week, or freeze for up to 2 months.

Nutrition