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Hazelnut/Almond Pie Bars


This post is a repeat of one from June of 2018 (pre-Covid) but I’m still baking these almond pie bars because they’re so quick and easy to do. It works well if you have company coming, any time of year, or if you just feel you want to indulge yourself.

Here it is again. I just made a batch today but I used hazelnuts instead of almonds because that was what I had on hand. Also, I added some shredded coconut in the batter and on top.

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.

*** You can easily use half the sugar or less and it will still be good. I’ve tried it.

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.




Author: wordsfromanneli

Writing, travel, photography, nature, more writing....

41 thoughts on “Hazelnut/Almond Pie Bars

  1. That looks yummy Anneli. We will not be using any almonds or hazelnuts in our house due to allergies, but I bet it would be good with pecans. My sweet tooth is aching though. Cheers. Allan

    Liked by 2 people

  2. I think I gained weight just reading this, Anneli. Those look scrumptious.

    Liked by 1 person

  3. Your creation looks so delicious, Anneli! I would love to try a square. โ˜บ๏ธ

    Liked by 1 person

  4. That looks delicious! Thank you very much for your recipe and easy-to-follow directions. Yum!

    Liked by 1 person

  5. Da ist alles drin, was ich mag. Das Rezept werde ich mir abspeichern. Vielen Dank ๐Ÿค—


  6. Looks wonderful. I’ll make this and I think I might be tempted to add some toasted oatmeal to replace some of the nuts as a variation. Yum!

    Liked by 1 person

  7. I really am going to move by you. Oh wow.

    Liked by 1 person

  8. This creation looks so very good and sounds like itยดs easy to do. Thanks for sharing this recipe.

    Liked by 1 person

  9. Even I could follow your excellent instructions. Thanks, Anneli!


    • That’s good to hear, Grant. I hope you’ll try this recipe sometime. It’s really quite easy. Just cut back on the sugar. I think I only used half the amount the recipe called for and it still turned out good.


  10. Wow, these look delicious, Anneli! I’m a baker just like my mom used to be, so I’ll have to try these as the holidays get closer. I have my traditional baking and these will be something new to add. Thanks for sharing!

    Liked by 1 person

  11. That recipe looks great, Anneli, and I can imagine it was delicious with hazelnuts and coconut. I like bars much better than cakes. And thanks for sharing that it’s good with half the sugar too. ๐Ÿ™‚


  12. Sounds yummy. I cut back on sugar in some of my goodies, too. I don’t have a food processer though. I still bake the old fashioned way and stir with my arthritis-ridden hands. Which means I can’t bake much. ๐Ÿ˜• I will for Christmas though. Even this pain won’t stop me.


    • It won’t hurt a bit to cut back on the sugar. It will still turn out all right. But on the food processor – well … I went for years and years and years without one. I would never go back to that. If my food processor breaks down, I will rush out and buy another one. It’s so good for so many things. I hope Santa brings you one for Christmas. Mine is a Kitchen Aid and I love it.

      Liked by 1 person

  13. Anneli these are so yummy. I will use your recipe thanks .Anita

    Liked by 1 person

  14. Amazing recipe ๐Ÿ˜ going to try this ๐Ÿคค


  15. Anneli, these look delicious. Thanks for sharing such detailed instructions.

    Liked by 1 person

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