How long does an almond croissant last?

Just like the classic pastry, almond croissant cookie bars last around 3 days at room temperature when stored in an airtight container. They’ll keep up to 1 week in the fridge and 3 months in the freezer . Always allow bars to cool completely before storing.

What does an almond croissant taste like?

Think buttery, slightly crisp edges, a tender almond filling, and a gentle kiss of almond extract. These bars capture all of that — nutty, rich, lightly sweet — with golden toasted almonds on top and a soft center that melts in your mouth.

How do you store almond croissant cookie bars?

For short-term storage, keep them in an airtight container at room temperature or in the fridge. For long-term, wrap tightly and freeze. They thaw beautifully on the counter and are easy to warm up just before serving.

What to pair with almond croissant cookie bars?

These bars shine next to a macchiato , a cozy mug of Earl Grey , or even a glass of cold brew. Pair with fresh berries, soft cheeses, or other cozy bakes

Almond Croissant Cookie Bars – Buttery, Nutty & Easy to Bake

Description

These almond croissant cookie bars combine a chewy brown sugar crust with nutty homemade frangipane and toasted sliced almonds for an easy, bakery-style dessert.

Ingredients

Scale

For the crust:

8 tbsp unsalted butter, melted and cooled

1 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

1/2 tsp almond extract

1/4 tsp kosher salt

1 1/4 cups all-purpose flour

1/2 tsp baking powder

For the frangipane and topping:

6 tbsp unsalted butter, room temperature

1/3 cup granulated sugar

1/4 tsp kosher salt

1 tsp vanilla extract

1/2 tsp almond extract

2 large eggs

1 1/4 cups almond flour

1/2 cup sliced almonds

Powdered sugar for dusting

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Instructions

1. Heat oven to 350°F. Line 8×8-inch pan with parchment paper sling.

2. Mix melted butter, brown sugar, egg, extracts, and salt until glossy.

3. Stir in flour and baking powder. Spread crust in pan evenly.

4. Cream butter, sugar, and salt until fluffy. Add extracts and eggs one at a time.

5. Fold in almond flour until smooth. Spread over crust.

6. Top with sliced almonds. Press gently into frangipane.

7. Bake 38–42 minutes, until puffed and golden. Cool completely.

8. Dust with powdered sugar and slice into bars.

Notes

Make ahead: Frangipane can be made up to 3 days ahead and refrigerated.

Storage: Store at room temp for 3 days, fridge for 1 week, or freeze for 3 months.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French-American

Nutrition

Serving Size: 1 bar
Calories: 240
Sugar: 13g
Sodium: 90mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg