Almond Croissant Cookie Bars – Buttery, Nutty & Easy to Bake
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
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
Instructions
- 1. Heat oven to 350°F. Line 8x8-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.