Scandinavian Almond Bars
Looking for something new to add to your holiday cookie platter? Try these Scandinavian almond bars! They are super easy to make in large batches and they are freezer friendly! You’ll love the delicious almond flavor in every bite.
Every Christmas my Aunt Carol makes Scandinavian almond bars. This has 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.
These shortbread-like bars are topped with sliced almonds and icing. They pair well with your morning coffee or alongside an afternoon cup of tea.
Why You’ll Love This Recipe
- Easy to make. The dough comes together in minutes and there’s no need to re-roll the dough like you would for cut-out cookies.
- Plenty of almond flavor thanks to the almond extract. Meanwhile the nuts add a crunch while the icing adds a touch of sweetness (very similar to my almond sugar cookies).
- Perfect for sharing. Double or triple the recipe and share with friends this holiday season!
- Freezer friendly. These bars freeze beautifully. Just layer them in a ziptop bag and take them out whenever you need a treat!
- Family favorite. This recipe has been passed down from my aunt and it’s a favorite among all the cousins!
Ingredient Notes
- Butter: Make sure it is room temperature for easy mixing and to make a consistent dough.
- Milk: A brush of milk on top of the dough helps the sliced almonds stick and give the bars a little shine.
- Almond extract: This adds all the flavor that makes these bars irresistible!
- Sliced almonds: Scatter these over the dough for a little crunch on the cookies.
- Confectioners’ sugar (not shown): Also known as powdered sugar, you’ll need this for the icing drizzle on top!
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Try different nuts. This recipe also tastes delicious with hazelnuts or pistachios. Chop them up before sprinkling on top.
Make a vanilla glaze. Swap out the almond extract in the glaze for 1/2 teaspoon vanilla. This is a good option if you want to tone down the almond flavor just a bit.
Double or triple the recipe and make a large batch. I always do this when I’m planning on gifting sweets for the holidays!
How to Make Almond Bars
- Whisk the dry ingredients—flour, baking powder and salt. Set aside.
- Combine wet ingredients. Beat together butter and sugar until light and fluffy. Mix in egg and almond extract.
- Add dry ingredients to wet ingredients. Mix just until combined.
- Divide dough into fourths. Set aside two pieces.
- Roll dough into rectangles 12 inches by 3 inches wide. Place two pieces on a cookie sheet at least 4 inches apart.
- Garnish and bake. Use a pastry brush to spread milk on top of each piece of dough. Sprinkle sliced almonds on top.
- Bake the bars at 325 F for 12 minutes or until the edges start to turn golden. Let the bars cool for 5 minutes, then use a sharp knife to cut bars 1-inch wide. Cool completely.
- Prepare icing. Whisk together confectioners’ sugar, almond extract and milk. Use a spoon to drizzle icing over bars.
Expert Tips
Roll out the dough on parchment paper. This make it much easier to transfer to the baking sheet.
Cut the bars while they are still warm (similar to biscotti). This will make clean slices and prevent the bars from getting all crumbly.
Weigh your ingredients. Using a kitchen scale is the most accurate way to measure. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife.
Use room temperature ingredients. This is important to make sure the dough is smooth and consistent. When room temperature ingredients are used, cookies and bars have a better texture!
Make Ahead and Storage Tips
Store in an airtight container or holiday tin with parchment paper between layers. Keep in a dry cool place for up to 1 week.
Freeze the dough in plastic wrap. Store in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and rolling the dough. Alternatively, freeze the baked bars for up to 3 months. Place parchment paper between layer so they don’t stick together.
Make ahead the dough and store covered in the refrigerator for up to 48 hours. Icing may be stored at room temperature for up to 1 week. Press plastic wrap directly on top to prevent a crust from forming.
Recipe FAQ
This dough will work for drop cookies. Bake at 350 F for 10 to 12 minutes. However, I have not tried it for cut-out cookies. If you do test it, let us know in the comments!
I haven’t tried this substitution, but I don’t think it will work. It has a higher fat content than all-purpose flour and will change the texture of the cookies.
Related Recipes
If you enjoyed this recipe, then you will certainly love these treats too!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Scandinavian Almond Bars
Ingredients
Almond Bars
- 1 ¾ cup (218 g) all-purpose flour, measured correctly
- 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 sliced almonds
Icing
- 1 cup (120 g) powdered sugar, sifted
- ¼ teaspoon almond extract, or 1/2 teaspoon vanilla
- 1-2 tablespoons whole milk for drizzle consistency, (low-fat works too)
Instructions
- Preheat oven to 325℉. 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 2 minutes. Add egg and almond extract, and mix until incorporated, scraping down sides of the bowl 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 parchment paper. 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 at 325℉ for 12 to 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. Let icing harden before serving.
53 Comments on “Scandinavian Almond Bars”
Reblogged this on Jane Doe (at-your-service).
These look so good and seem to require little work which makes me happy 🙂 Thanks for posting!!
You’re welcome, Ashley. Thank you for stopping by!
They’re my family’s favorite- I’ve actually made over 12 dozen so far this season, and will be making more this weekend!
Why does that not surprise me? This batch went so quickly… Guess I’ll just have to make more!
Nice pic 🙂
Thank you, Rachel!
I love almonds…these look delicious!
Thank you
These almond bars look so delicious and mouth watering!
Thanks!
If I want to make the dough ahead of time, do I need to bring the dough to room temp, or can I roll it out and bake it right from the fridge?
Hi Jen – I suggest letting the dough come to room temp (or close to it). The dough may be a little tricky to roll if it’s too cold and might break.
Can this be made in a 13 x 9 pan, or larger pan? Absolutely delicious!
Hi Linda – Yes, it can be made on a 13×9 baking pan, but it will be a little tight. The bars spread a little while baking so keep that in mind.
This sounds amazing! I love almond goods!!
Any chance you or anyone tried this with almond milk or other dairy free milk?
Sound amazing! How thick should they be rolled?
Hi Barbara – Roll the dough about 3/8-inch thick (slightly more than a quarter inch).
My sister and I always made Scandinavian Almond Bars for our Annual Christmas Cookie Making Day! We made our favorites and gave to surgeons and her fellow OR Staff for Christmas each year. Greatest sisters ever fills my Christmas memories ❣️🎄
I make these cookies, 4x the recipe at a time in my very large cuisinart. My secret is that I put each recipe of dough in a flat gallon zip lock bag, and press the dough out to the edges. Very easy to do when freshly made. I refrigerate til hardened, then cut into 4 equal sections, peel the bag away and put on the cookie sheet. It is absolutely the perfect size and makes this cookie do easy. We love these cookies!!
This sounds brilliant. Just for clarification. You add 4 individual dough portions to the gallon size bag?
Could these be made Keto by using almond/coconut flour and a sugar substitute
Hi Sheila – I have not tried this recipe with keto ingredients. Almond flour and coconut flour have a significant higher fat content than all purpose flour so I do not recommend this substitution.
This a recipe from the 1990’s. I make it quite often, it’s a quick recipe to make. For nut allergies I use imitation almond extract. I also make them with lemon flavoring!
Love these cookies. They aren’t too terribly sweet like some.
Easy to make
These are delicious! My first time making them. Your step by step instructions and tips made it so easy. Definitely will be making more batches over the next two weeks before Christmas.
A friend had made these, and I saw a pic and became obsessed. I’m not sure it’s the same recipe but I baked this recipe and it was chewy and crisp, whereas I thought it would be flaky and light. I think there’s far too much sugar in this recipe. After a bit, it makes the cookies hard as a rock.
Hi Cristina! That is so unusual. Whenever I’ve made these bars they actually become a little softer over time. This ratio of sugar to butter and flour is actually pretty standard for cookies. If the cookies are getting hard, perhaps it’s because they were baked too long or you’re baking in a dry climate/high altitude. You can always reduce the amount of sugar be two tablespoons and see if that helps.
I made these twice this weekend and they are officially a new holiday favourite! So easy and delicious, they will definitely be part of our annual Christmas cookie baking from here on out 🙂
This is the second year I’ve made these cookies for my holiday cookie box and I had to triple the recipe this year when so many friends said it was their favorite cookie last year! They are perfect for almond lovers. I use a pizza cutter to slice them right out of the oven and it makes quick work if this step.
I tasted these at a holiday get together last year and I have to make them for my cookie boxes this year! My question is—do you think there’s a way to freeze prior to baking? With holiday cookies I usually make them in advance and freeze (unbaked) then bake straight from frozen when I’m ready to assemble everything so they’re fresh. Do you think it would be possible to freeze the flattened rectangles? My plan would then be to remove from the freezer, brush on the milk and almonds and then bake straightaway without thawing the dough. Thoughts? Thank you!
I was wondering how thick or thin to roll the dough before baking. The pictures seem that are a rather thin cookie. I guess the thickness could vary a bit as the cook prefers. I’d like to hear from you about that. These look delicious. I also like almond flavor.
Sidna Young. Springfield Illinois
sidnayoung@gmail.com
Hi Sidna – I typically roll the dough the same thickness as sugar cookie dough, which is about 3/8-inch thick.
Hello, I found your recipe by chance and decided to try it for Thanksgiving dinner with my family. It was very easy to make and delicious. Everybody loved it.
Thank you
Leonor
Thanks for this recipe. Cookies are delicious and so easy.
Made these with gluten free flour and almond milk along with a tiny bit of cinnamon and nutmeg. They were so delicious! I’ll definitely be baking these again!
Love these, they are the bars I have been waiting for all of my life!
Great
I made 2 batches, one with regular unsalted butter and one dairy-free with Melt plant buttery sticks. Both turned out excellent. Easy to put together and excellent flavour. I did weigh all my ingredients to guarantee success. We love almond flavour so these are a great edition to our Christmas treats.
The recipe I made before was fantastic. Theses are not fit to eat. Dry and tasteless
These are wonderful. I had to bake them 14-16 minutes.
A quick and easy bake! Good almond flavor and just right with tea or coffee. Thanks!
Can I use almond flour instead of All purpose flour?
Can this be made with almond flour?
Absolutely delicious!
I’ve been making these cookies since the 80’s always a favorite of my family and friends. So easy and fast to make. Look pretty on the cookie tray. I also make them without the nuts as everyone cannot eat nuts and their still just as good!!
Excellent flavor! Will become a new regular in the Christmas cookie rotation.
These are Delicious! My husband and I both love that almond flavor and these were so easy to throw together. Will definitely make again.
I have been making these cookies for 40 years. We moved to Green Valley arizona, 3000 altitude, sonoran desert and every time I make these cookies now winter or summer they overly spread. They are soooo long. This never happened before in Michigan. They still taste good but why this? Thank you
Hi! Most likely it’s the sugar and/or baking powder. Try decreasing the sugar by 2 Tablespoons. Use 1 1/2 teaspoons baking powder instead of 2. Also keep in mind that every oven is different. Get an oven thermometer to make sure your oven temperature is accurate. Let me know if this helps!
Also, use King Arthur All Purpose FLour. It has a higher protein content than other popular brands. This helps the structure of baked goods at altitude.
These are a bit more time consuming but so worthwhile. They have become a family holiday favorite. Of course, always make two double batches as any leftovers go to the kid’s houses.
These are fabulous. Second year making them now. Thanks for the recipe