Scandinavian almond bars are made with almond extract, slivered almonds and vanilla glaze. It’s easy to make in large batches for the holidays.

plate of scandinavian almond bars next to more bars on parchment paper and glass of milk

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. A few years back she shared the recipe with me and now I am going to share it with you as part of my 25 Days of Baking.

Why this recipe works: Scandinavian almond bars are also known as almond bark for their thin consistency. The dough is simple and easy to make. You can double or triple the recipe. The dough is similar to a sugar cookie dough that you roll out into a 12-inch by 3-inch log.

scandinavian almond bars ingredients in bowls labeled with text
photo collage demonstrating how to make almond bar dough in a glass mixing bowl

How to make almond bars

  1. Make the dough: Whisk the dry ingredients together in a bowl and set aside. Beat together butter, sugar, egg and almond extract with an electric mixer. Add dry ingredients to wet ingredients and mix just until combined.
  2. Roll cookie dough: Divide dough into fourths. Roll into rectangles 12 inches by 3 inches wide. Place two pieces on cookie sheet at least 4 inches apart.
  3. Add milk and almonds: Use a pastry brush to spread milk on top of each piece of dough. Sprinkle slivered almonds on top.
  4. Bake dough: Bake the bars at 325 F for 12 minutes or until the edges are set. Let the bars cool for 10 minutes on the pan.
  5. Cut bars: Use a sharp knife to cut bars 1-inch wide
  6. Prepare icing: Whisk together confectioners’ sugar, almond extract and milk. Use a spoon to drizzle icing over bars.
photo collage demonstrating how to shape and add milk and slivered almonds to almond bar dough
photo collage demonstrating how to cut and drizzle icing for scandinavian almond bars

Frequently Asked Questions

How to cut almond bars

When the bars are still warm, use a sharp knife to cut the bars on a diagonal. It’s important to do this when the bars are warm so they don’t crumble when you are cutting them.

How to store Scandinavian almond bars

Place in an airtight container or holiday tin with parchment paper between layers. Store in a dry cool place for up to 1 week.

How to freeze almond bar dough

Place in an airtight container or wrap with plastic wrap. Store in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and rolling the dough.

scandinavian almond bars topped with drizzle and slivered almonds in a pile on crinkled parchment paper
scandinavian almond bars in a pile in front of plate of more bars and glass of milk

Almond is one of my favorite flavors. My toasted almond biscotti recipe is loaded with almond flavor and is also topped with a vanilla glaze. At Christmas time I love making Linzer cookies. They are made with almond flour and filled with raspberry jam. And for a sweet and salty snack, try almond bark with sea salt from Fountain Avenue Kitchen blog.

pile of scandinavian almond bars with icing and slivered almonds with top bar missing a bite

Scandinavian almond bark is a must for the holidays. The almond extract and slivered almonds creates plenty of flavor while the icing adds a touch of sweetness. Make a few batches and share with friends. They will be asking for the recipe! If you tried this recipe, remember to leave a review below and tag @ifyougiveablondeakitchen on social media!

plate of scandinavian almond bars with icing and slivered almonds next to more bars and a glass of milk

Scandinavian Almond Bars

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.
5 (3 ratings)

Ingredients

Almond Bars

  • 1 ¾ cup (218 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g or 1 stick) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 large egg, room temperature
  • ½ teaspoon almond extract
  • 2 tablespoons whole milk, (low-fat works too)
  • ½ cup slivered almonds

Icing

  • 1 cup (120 g) powdered sugar, sifted
  • ¼ teaspoon almond extract
  • 1-2 tablespoons whole milk for drizzle consistency, (low-fat works too)

Instructions 

  • Preheat oven to 325° F. Line baking sheets with parchment paper and set aside.
  • In a large bowl, whisk together flour, baking powder, and salt in. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), beat together butter and sugar until fluffy, about 90 seconds. Add egg and almond 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. It doesn't have to be perfect.
  • Brush the two dough rectangles with milk. Sprinkle with almonds and bake 12-14 minutes or until edges are lightly browned. Repeat with remaining two logs.
  • 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.

Notes

Store almond bars in an airtight container at room temperature for up to 1 week.
Make ahead tip: Almond bar dough may be kept in the refrigerator for up to 24 hours or in the freezer for up to 3 months.
Recommended tools: Kitchen scale, stand mixer or hand mixer, baking sheet, rolling pin, pastry brush
Serving: 1bar, Calories: 91kcal, Carbohydrates: 13g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 17mg, Potassium: 51mg, Fiber: 1g, Sugar: 8g, Vitamin A: 79IU, Calcium: 20mg, Iron: 1mg

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