Scandinavian almond bars are made with almond extract, slivered almonds and vanilla glaze. It’s an easy recipe to make in large batches for the holidays.
25 Days of Baking: Day 19
Every Christmas my Aunt Carol makes almond bars—a cookie textured bar with slivered almonds and icing. They have to be one of my favorite holiday treats… probably because I love love love almond extract in my baked goods. There is something about that flavoring that is addictive. Carol must make anywhere between four and a dozen batches every Christmas. A few years back she shared the recipe with me and now I am going to share it with you!
“Christmastime Is Here” by Vince Guaraldi
Scandinavian Almond Bars
- Scandinavian Almond Bars Recipe
For the bars
- 1 3/4 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 1 stick butter, softened
- 1 cup sugar
- 1 egg
- 1/2 tsp almond extract
- 2 tablespoons milk
- 1/2 cup sliced almonds
- For the icing
- 1 cup powdered sugar sifted
- 1/4 tsp almond extract
- 1-2 tablespoons milk for drizzle consistency
Preheat oven to 325° F. Line baking sheets with parchment paper and set aside.
Stir together flour, baking powder, and salt in large bowl. Set aside.
Beat together butter and sugar until fluffy. Add egg and extract and mix until incorporated, scraping down sides when necessary. Gradually add in the flour mixture and beat well.
Divide dough into quarters and form each into a 12-inch log. Place two logs 4-5 inches apart on the prepared cookie sheet. Using a rolling pin, flatten log until 3 inches wide (making a 12-inch by 3-inch rectangle). Brush the two rectangles with milk. Sprinkle with almonds and bake 12-14 minutes or until edges are lightly browned.
While the bars are baking, prepare the icing. Whisk together the powdered sugar, almond extract and 1 tablespoon of milk. Add more milk, 1 tablespoon at a time until you reach a drizzle consistency. While the bars are still warm, cut diagonally into one inch strips and drizzle with icing.
Store in an airtight container at room temperature for up to 10 days.