Get the Recipe: Scandinavian Almond Bars
Add Scandinavian almond bars to your cookie platter this Christmas. They are easy to make in large batches and freeze well for holiday prep!
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.
Notes
Store in an airtight container at room temperature for up to 1 week.
Make ahead tip: Dough may be kept in the refrigerator for up to 48 hours or in the freezer for up to 3 months.
Freeze baked bars after they have cooled completely and icing has hardened. Place in a freezer bag with parchment paper between layers. When ready to serve, bring to room temperature.
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