Almond croissant cookie bars have completely taken over my dessert world. The very first batch I made instantly became a family favorite, and now I bake almond croissant cookie bars whenever I’m craving those sweet almond flavors that remind me of lazy bakery mornings. If you’re looking for a treat that brings the magic of almond croissant cookie bars right to your kitchen, this is the recipe you need!
Table of Contents
What Is an Almond Croissant Cookie Bar?
So, what’s the big deal about almond croissant cookie bars? They’re honestly the easiest way to get all that rich almond flavor without fussing with traditional croissants. Almond croissant cookie bars layer buttery dough, almond paste, and sliced almonds into a dreamy bar that’s chewy in the center and golden on top. Whenever I bake a tray of almond croissant cookie bars, everyone wants a piece, trust me, these bars are hard to resist.
(For another almond treat after your almond croissant cookie bars, try the ube bars or my go-to no-bake strawberry pretzel bars for variety.)
Why You’ll Love This Almond Croissant Cookie Bars Recipe
The best part about almond croissant cookie bars? They’re rich, chewy, and have a crowd-pleasing bakery texture. These almond croissant cookie bars mix up in minutes, don’t need any special equipment, and the flavor is absolutely swoon-worthy. If you love nutty desserts, almond croissant cookie bars are about to become your new obsession.
If you’re into allergy-friendly treats, you should try the low histamine dessert or explore the chickpea brownies for a gluten-free twist.
How to Make Almond Croissant Cookie Bars
Quick Overview
You’ll make a quick dough, layer it with almond paste, sprinkle on the sliced almonds, and pop everything in the oven. No special skills needed, just mix, press, and bake!
Ingredients Overview
- Butter: Unsalted for a rich base. Plant-based butter works if you need dairy-free.
- Granulated sugar: For sweetness and a little crunch.
- Brown sugar: Adds that classic chewy cookie vibe.
- Eggs: Bind and add moisture.
- Almond extract: Seriously brings the almond flavor. Don’t skip!
- Vanilla extract: Adds depth and warmth.
- All-purpose flour: Keeps bars soft and tender.
- Baking powder & salt: Help the bars rise and balance flavor.
- Almond paste: The star! Use marzipan or a homemade substitute if needed.
- Sliced almonds: Bring the crunch. Pecans or walnuts can work, too.
- Powdered sugar: For the final bakery flourish.
For more chewy bar inspiration, try these gooey pecan pie brownies or avocado brownies for something unique!
Step-by-Step Instructions
- Prep the Pan: Line a 9×13-inch baking pan with parchment and a light coat of grease for easy removal.
- Cream Butter & Sugars: Beat butter, granulated sugar, and brown sugar until fluffy and pale.
- Add Wet Ingredients: Beat in eggs, almond extract, and vanilla until totally combined.
- Mix Dry Ingredients: In another bowl, whisk flour, baking powder, and salt. Add gradually to the wet mixture.
- First Dough Layer: Press half the dough evenly into the prepared pan.
- Almond Paste Layer: Crumble almond paste over the dough, be generous!
- Top Dough Layer: Press remaining dough gently over almond paste.
- Almond Topping: Sprinkle sliced almonds across the top and press in lightly.
- Bake: Pop into a preheated 350°F (175°C) oven for 25–28 minutes, until the edges are golden and the middle looks set.
- Cool & Finish: Let cool completely, dust with powdered sugar, and cut into squares.
Need more help getting your cookie bars just right? These quick tips for assembling dessert bars will totally up your game.
Helpful Tips & Customizations
- Make sure your butter is at room temperature for the creamiest dough.
- Want more almond punch? Sprinkle a tablespoon of almond flour between layers.
- For chocolate fans, mix in some mini chocolate chips for a surprise treat.
- If you’re out of almond paste, marzipan or a homemade version will totally work.
- These bars freeze like a dream! Wrap tightly and freeze for up to two months.
If you’re looking for more storage tips, here’s a full guide on how to store and freeze baked goods so your treats stay fresh.
Serving Suggestions
Bring out these bars for brunch, and you’ll be the hero of the table. I love serving them with fresh berries and a big pot of coffee, or even next to berry crumble for a fruitier touch. A scoop of ice cream turns them into an indulgent dessert, and for cozy evenings, serve with tea and maybe even matcha ube cookies on the side.
FAQs About Almond Croissant Cookie Bars
How do you make almond croissant cookie bars?
Just mix, layer, and bake, super straightforward! You’ll end up with soft bars bursting with almond flavor and bakery style crunch.
What ingredients give them their signature taste?
It’s the almond paste, extract, and sliced almonds that bring those nutty notes, while the brown sugar and butter keep everything rich and chewy.
Can I use store-bought almond paste?
Definitely! Store-bought almond paste works perfectly, or you can try a DIY version.
How do you keep them fresh?
Store in an airtight container for up to three days at room temp. If you want to freeze, use parchment between layers, get all the details in my storage and freezing guide.
Conclusion
Almond croissant cookie bars are my new favorite way to bring bakery vibes right to your kitchen, no pastry chef skills required! I hope your family loves them just as much. Tag me with your bakes, and for even more recipe inspiration, follow along on Pinterest and peek at the Serious Eats almond dessert guide for extra almond goodness.
Almond Croissant Cookie Bars
Equipment
- 9×13-inch baking pan
- Mixing bowls Large & medium
- Hand mixer or stand mixer
- Parchment paper For lining the pan
- Spatula For mixing/spreading
- Measuring cups/spoons
Ingredients
- 1 cup unsalted butter Room temperature, can substitute plant-based butter
- 1 cup granulated sugar
- 1 cup brown sugar Light or dark
- 2 large eggs
- 2 tsp almond extract
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 7 oz almond paste Can use marzipan or homemade almond paste
- 0.5 cup sliced almonds Plus extra for topping
- 0.25 cup powdered sugar For dusting after baking
Instructions
- Line a 9×13-inch baking pan with parchment paper and grease lightly.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs, almond extract, and vanilla until fully combined.
- Whisk flour, baking powder, and salt in a separate bowl. Gradually add to the wet mixture.
- Press half the dough evenly into the prepared pan.
- Crumble almond paste over the dough.
- Press remaining dough gently over the almond paste.
- Sprinkle sliced almonds evenly over the top, pressing in gently.
- Bake at 350°F (175°C) for 25–28 minutes, or until edges are golden and the center is set.
- Allow bars to cool completely. Dust with powdered sugar before slicing and serving.
