Almond Bars

This is a very easy recipe (ingredients listed at the end), but I have to warn you, it is really sweet. I cut back on some of the sugar and it is still sweet.

Preheat the oven to 350 degrees.

First, put into your food processor, 2 cups of white flour, 1/2 cup of icing sugar, and a cup of butter. Pulse it a few times to cut the butter into the flour mixture so it is evenly mixed and is the texture of soft sand.

Put the mixture into a 9 by 13 baking dish (I like my glass one), and gently but firmly press the mixture down to flatten it. This will be the crust which will resemble shortbread. No need to grease the pan.

While the crust is in the oven baking for 10 to 15 minutes (until it is just turning a pale golden brown), chop one cup of almonds (or you can use already sliced almonds).

Break four eggs into a measuring cup and whisk them around with a fork. Add 2 cups of sugar (I put much less and I had to substitute some brown sugar because I ran out of white), the cup of chopped almonds, 1/3 cup of corn syrup (you could probably use honey), 1/2 cup of melted butter, 2 tablespoons flour, and 1/2 teaspoon almond extract (or vanilla or lemon or whatever you want).

Pour into the food processor and give it a couple of pulses. Then check on your crust to see if it is golden brown yet.

Take the baking pan out of the oven and be ready to pour the egg and almond mixture onto the hot crust.

As soon as you have the liquid mixture poured onto the crust, put the baking dish back in the oven, still on 350, and bake for another 25 to 28 minutes.

When the time is up, the topping should be a rich golden brown and be slightly puffy. This will collapse in a few minutes as it cools, and that’s fine. It’s what you want it to do.

As soon as you can no longer stand to wait, pour yourself a cup of coffee (or tea), and cut some squares from the pan of almond bars.



Crust –

2 cups flour

1/2 cup powdered sugar (icing sugar)

1 cup butter

Topping –

2 cups sugar (I think it’s way too much…)

1 cup chopped almonds

4 eggs, slightly beaten

1/2 cup melted butter

1/3 cup corn syrup (or honey?)

2 tablespoons flour

1/2 teaspoon almond extract


The finished squares freeze well on a paper plate inside a ziploc freezer bag. Funny thing is though, they disappear quickly no matter where you store them.




41 thoughts on “Almond Bars

  1. Juanita Kelly

    I have a similar recipe. To make it even more decadent it calls for a bag of chocolate chips poured on the warm cookies and spread over the top when softened. It’s Dawn’s favorite and is actually the reason we met!

    Liked by 1 person

  2. Ursula Kurz

    You know my address, don´t you? I am waiting with my next coffee till I get some by mail! Thanks for the recipe, I will give it a try after I will lose about 5 kilos. They look so heavenly!!!


    1. wordsfromanneli Post author

      Ha ha. Yes, I will try to get some off to you. The trouble is that the Captain will want to help with the packing and by the time I’m wrapping the parcel there will be nothing left.


  3. reocochran

    I love almonds and this sounds scrumptious, Anneli.
    You are so creative!
    I liked my friend who used to use sugar cookies and butter for a base, then a layer of cream cheese and topping it with raspberry jelly type sauce, lemon pudding or pistachio pudding. Graham crackers work, too.

    Liked by 1 person

  4. Jet Eliot

    Enjoyed seeing the process of making these delectable almond bars, Anneli. And I really like your antique sugar and flour canisters. Thanks for taking us into your kitchen and sharing a lovely warm almond bar with us.

    Liked by 1 person

    1. wordsfromanneli Post author

      Eeeeeeee! Jet! Those antique canisters were new when I was young! Oh, you have hurt me deeply. Hahaha. I suppose way back then (in antiquity) they were made in the style of what was considered antique – and now they really are – and so am I. 😉 (Just kidding!)

      Liked by 1 person


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