Scandinavian Almond Bars
User Reviews
3.7
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
20 bars
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Calories
165 kcal
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Course
Dessert
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Cuisine
Scandinavian
Scandinavian Almond Bars
Description
Scandinavian Almond Bars begin by creaming room-temperature butter and sugar until fluffy, then incorporating egg and a touch of almond extract to impart fragrant nuttiness. A blend of all-purpose flour and almond meal, combined with baking powder and salt, forms a tender but structured dough. Pressing the crumbly dough evenly into a buttered pan provides a consistent base, while brushing with milk or cream helps the sliced almond topping adhere and brown slightly during baking.
Baked at a moderate temperature just until the edges start to brown, the bars remain soft initially but set as they cool. The confectioners’ sugar glaze stirred with almond extract and thinned with a little milk adds a smooth sweetness that complements the nutty dough and crunchy almond slices. These bars fit well with tea or coffee and can be a taste of traditional Scandinavian baking.
Origins of the recipe include adaptations from gluten-free versions, with cake flour as an alternative for extra tenderness. The balance of almond meal and flour is key to their characteristic texture and flavor.
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp almond extract
- 1 1/4 cups all-purpose flour
- 1/2 cup almond meal or flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp milk or cream
- 1/2 cup almonds sliced
glaze
- 1 cup confectioners sugar
- 1/2 tsp almond extract
- milk or cream to thin
Instructions
- Set oven to 325F Butter a 9x13 pan and set aside.
- Cream the butter and sugar together until fluffy.
- Beat in the egg and the extract.
- Whisk the flours, baking powder, and salt together and add slowly to the bowl. Mix until everything is well combined.
- Press the dough into the pan with your fingers. I find it it easiest if I scatter the dough in crumbles across the pan and then pat it down. If you don't have quite enough dough to fill your pan, you can stop it a little shy of one edge...the dough will stay put as it bakes. Take a little time with this step to ensure you've got an even layer of dough.
- Brush the top of the dough with the milk or cream, and then top it with the sliced almonds. Press them down gently with your hands.
- Bake for 18-22 minutes, or just until the dough is drying out and just beginning to brown along the edges. The bars will appear under-cooked, but will firm up as they cool.
- Let the bars cool for 5 minutes in the pan, and then slice them. If they seem too soft, let them cool a bit longer. Carefully remove the slices to a rack to cool completely before you ice them.
- To make the glaze, stir the sugar together with the extract, and enough milk or cream to thin to a glaze. Drizzle over the cooled bars.
Notes
- Almond extract is essential for the bar's distinctive flavor, so measure carefully.
- If almond meal is unavailable, all-purpose flour can be used instead, though it alters the texture slightly.
- Cake flour can replace all-purpose flour for a more delicate crumb.
- Press the dough evenly in the pan to ensure uniform baking and texture.
- The bars should be sliced soon after cooling; the glaze sets best at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20bars
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 34mg | 1% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 157IU | 3% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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