This recipe for almond bars uses almond paste as a filling between the shortbread crust and the crumb topping. Can I use almond pastry filling instead of almond paste? Or, they can be wrapped well and frozen for 3-6 months. These almond bars should be stored in an airtight container at room temperature for up to 1 week. Set the pan on a cooling rack and cool completely before lifting the bars out by the parchment paper and cutting into bars.įrequently Asked Questions How should I store these bars?.Bake the almond bars on the center oven rack for about 30-35 minutes, until golden brown and crisp.Sprinkle the reserved 1 cup of crumbs over the almond paste. Crumble the almond paste with your hands, and sprinkle it evenly over the crust.Dump the dough crumbs into the prepared pan ( reserving 1 cup of the crumbs for the topping), and press firmly against the bottom of the pan.Add the butter, and use a pastry cutter to cut the butter into the flour mixture until moist and crumbly.In a bowl, combine the flour, sugar, salt and cardamom.Preheat the oven to 350, and line an 8×8 inch square baking pan with parchment paper, so that the paper hangs over sides a little.The almond paste (not almond pastry filling) is sweet, and makes a simple, but perfect filling for these almond crumb bars. Butter is a key ingredient in shortbread recipes. Use a good-quality vanilla extract for the best flavor. If you don’t like cardamom, you can substitute with cinnamon or nutmeg, or simply leave it out. A little cardamom nicely enhances the almond paste, and is a traditional spice to use in Scandinavian pastries and almond desserts. Salt balances the sugar, and adds a great salty-sweet finish in the crumb topping.
Almond paste full#
See the recipe card at the end of the post for the full ingredients list and instructions. These almond bars make a delicious addition to a Christmas cookie box! And they’re just as great for breakfast as they are for dessert, accompanied by a strong cup of hot coffee. If you’re giving these almond crumb bars away as gifts, they look especially pretty wrapped in a strip of wax paper and tied with baker’s twine. These are big on almond flavor! If you love almond pastries, you’re going to love these almond crumb bars.ĭelicious Christmas Gifts. This easy recipe only has 7 ingredients, so these are quick to make. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. Looking for more recipes like this? Don’t miss these brownie shortbread bars with ganache, cranberry almond bars, and classic English toffee. Topped off with crumble topping, they’re simply irresistible. The shortbread base is rich and cookie-like, and a simple filling of sweet almond paste delivers the most delicious almond flavor. Add the egg white, butter, and extract.It’s Day 7 of my 12 Days of Christmas Cookies Series! Nothing says Christmas to me like almond pastry, and these buttery almond crumb bars with almond paste filling are everything I want in an almond dessert. In a food processor, process the almonds and sugar until powdery, about 1 minute. With the machine running, begin to add the egg whites through the feed tube until the mixture forms a ball.Ģ tablespoons unsalted butter, room temperature Process for about 1 minute until the almonds are finely ground, almost like a powder. Put blanched almonds and sugar in the bowl of a food processor. Then weigh the cup of almonds and add an equal weight of sugar. If you need 1 cup of almond paste, simply measure your almonds in a measuring cup first. Add egg white, one tablespoon at a time, until the mixture comes together. Use 1/2 cup of blanched almonds (weight approx. Use equal amounts of blanched almonds and granulated sugar by weightįor example: To make about 5 ounces of almond paste Use 1/2 teaspoon more of almond extract for every 1/2 cup increase in almonds and then add a little more egg white to hold the mixture together. I like this recipe because you can make any amount of almond paste that you need by simply using the same ratio of almonds to sugar.
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