These almond bars are the perfect dessert for a summer gathering or just to enjoy with a nice cup of coffee. Short-cake like bars are topped with a sweet almond glaze that melts in your mouth and the best part is that this recipe makes enough for a crowd! I sliced mine into fairly large rectangles but you can make them as big or small as you’d like. Using a plastic knife for a cleaner cut can be helpful. I hope you and your family enjoy these as much as we do!
Ingredients:
[For Shortcake Bars]
- 3.5 cups Bob’s Red-Mill Gluten Free Flour(or same amount regular flour if you prefer)
- ½ tsp salt
- 4 tsp baking powder
- 1 cup softened butter
- 2 eggs
- 2 cups sugar
- 1 tsp almond extract
[For Topping]
- 2 tbsp milk
- ½ cup sliced almonds(you can also add more or leave them off if you’d like)
[For Glaze]
- 2 cups powdered sugar
- ½ tsp almond extract
- 2-3 Tbsp. milk (or more if needed)
Directions:
Preheat oven to 325 degrees. Grease an 18”x13” cookie sheet or baking pan.
In a medium bowl, combine flour, salt, and baking powder.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add in eggs and almond extract, beat until combined.
Slowly add in the flour mixture and mix until well blended.
Press the dough into the greased pan using your fingers and spread it out evenly.
Using a pastry or basting brush, brush the 2 Tbsp. of milk over the dough. Sprinkle with the sliced almonds.
Bake for 20-22 minutes. These don’t need to be golden-brown and should feel slightly firm to the touch. Cool for at least 10 minutes before cutting.
Slice into bars and drizzle the glaze over them.
Store in an air-tight container for up to 4 days.
Enjoy!
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