Crunchy Almond Bars Recipe with Oat Crust

Almond Bars are a delightful cross between shortbread and sugar cookie bars, finished with sliced almonds and a sweet almond glaze. They bake up crisp at the edges and tender inside, making them ideal for holiday cookie exchanges, parties, or neighbor gifts.

Why You Should Make This Recipe

• Serves a Crowd: Baked in a half sheet pan, this recipe yields 48 thin bars—perfect for gatherings, potlucks, and holiday trays.
• Quick and Convenient: The recipe uses all-vegetable shortening so you don’t need to wait for butter to soften. Shortening’s higher melting point gives an even bake and a tender texture.
• Make-Ahead & Freezer Friendly: These bars freeze well, so you can prepare them in advance or save extras for later.

Almond Bars

Pure almond extract flavors both the cookie base and the glaze, while sliced almonds add a pleasant crunch and visual appeal. The final texture falls somewhere between delicate shortbread and a sweet sugar cookie bar.

The recipe below uses butter-flavored all-vegetable shortening to retain a buttery note while providing an even, reliable bake. The dough is easy to work with and doesn’t require chilling, which speeds up prep.

This batch makes a lot, so they’re ideal for sharing. They’re a crowd-pleaser—expect compliments and requests for the recipe.

Ingredients You’ll Need

• All-purpose flour — measure accurately by stirring, spooning, and leveling, or use a scale.
• Baking powder — lightens and softens the bars.
• Salt — enhances the flavors.
• All-vegetable shortening (butter flavor) — provides a tender crumb and even baking.
• Granulated sugar — for sweetness.
• Eggs — bind and give structure.
• Pure almond extract — intensifies the almond flavor in both dough and glaze.
• Milk — used to brush the dough so the almonds adhere and to thin the glaze.
• Sliced almonds — for topping and crunch.
• Powdered sugar — for the glaze.
• Non-stick baking spray — to prepare the pan.

How to Make Almond Bars

1. Preheat the oven to 325°F. Grease a half sheet pan (about 18×13 inches) with non-stick baking spray and set aside.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the shortening and granulated sugar with an electric hand mixer until well combined.
4. Add the eggs and almond extract and beat until smooth.
5. Stir in half of the flour mixture, then add the remaining flour mixture and mix until just combined. The dough will be thick; if needed, finish incorporating by hand without overworking.
6. Press the dough evenly into the prepared pan using your fingers or a small rolling pin.
7. Brush the top of the dough evenly with a tablespoon of milk, sprinkle with sliced almonds, and gently press them into the surface.
8. Bake at 325°F for 22–25 minutes. The dough will puff and then settle; edges should be lightly golden but not dark brown.
9. Cool for about 5 minutes, then use a plastic knife to cut 48 bars (6 cuts across the long side by 8 cuts across the short side) to form thin rectangles. They may seem slightly underbaked when warm but will finish as they cool.
10. Transfer the cut bars carefully to a wire rack set over a sheet pan to catch glaze drips and cool completely before glazing.
11. For the glaze, whisk powdered sugar with 1/4 teaspoon almond extract and 2–3 tablespoons milk until you achieve a drizzleable consistency. Drizzle over cooled bars and allow the glaze to set before serving or storing.

Storing and Freezing

• To store: Once the glaze is set, arrange bars in an airtight container with parchment or wax paper between layers. Keep at room temperature for 3–4 days.
• To freeze: Place cooled, glazed bars in a freezer-safe container with parchment between layers. Freeze up to 3 months. Thaw at room temperature about 30 minutes before serving.

Note: The glaze can flatten or crack slightly when bars are stacked; if presentation matters, store in single layers.

Recipe Notes

• For best accuracy, measure ingredients with a kitchen scale.
• Do not toast the sliced almonds before topping; they will toast slightly during baking.
• Use a plastic knife for clean, straight cuts when the bars are warm.
• Place something under the cooling rack to catch glaze drips—use a sheet pan or parchment paper.

Almond Bars

Prep: 30 mins

Cook: 25 mins

Total: 55 mins

Almond Bars are a delightful cross between shortbread and sugar cookie bars, topped with sliced almonds and a sweet almond glaze. Crisp at the edges and tender inside—great for gifting and gatherings.

Yields: 48 bars

Ingredients

Almond Bars

• 3 1/2 cups all-purpose flour (stir, spoon & level)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup all-vegetable shortening, butter flavor (1 baking stick)
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure almond extract

Topping

• 1 tablespoon milk (any variety)
• 1 cup sliced almonds

Glaze

• 1 cup powdered sugar
• 1/4 teaspoon almond extract
• 2–3 tablespoons milk (any variety)

Instructions

• Preheat oven to 325°F. Grease a half sheet pan (18×13 inches) with non-stick spray.
• In a medium bowl, mix flour, baking powder, and salt. Set aside.
• In a large bowl, beat shortening and granulated sugar until combined. Add eggs and almond extract and beat until smooth. Mix in the flour mixture in two additions until just combined. Dough will be thick—finish by hand if needed.
• Press dough evenly into the prepared pan. Brush the surface with milk, sprinkle with sliced almonds, and press lightly.
• Bake 22–25 minutes. Cool about 5 minutes, then cut into 48 bars (6 by 8 grid) using a plastic knife. Transfer bars to a wire rack over a sheet pan to cool completely.
• Whisk powdered sugar, almond extract, and milk until drizzleable. Drizzle over cooled bars and allow glaze to set before serving or storing.

Notes

• Allow glaze to fully set before storing.
• Store at room temperature in an airtight container with parchment between layers for 3–4 days.
• Freeze in a freezer-safe container up to 3 months; thaw 30 minutes at room temperature before serving.