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Almond Croissant Cookie Bars Recipe

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★★★★★

5 from 131 reviews

These Almond Croissant Cookie Bars combine the rich, nutty flavor of almond frangipane with a tender, buttery cookie base. Inspired by the classic almond croissant, these bars feature layers of cookie dough and almond filling, topped with sliced almonds for a delightful crunch. Perfect for an indulgent snack or dessert, they are dairy-free and can be made gluten-free with a suitable flour swap.

Ingredients

Scale

Frangipane Layer

  • 3/4 cup (75g) almond flour / blanched almond meal (spooned and leveled)
  • 1/3 cup (65g) granulated sugar
  • 1 1/2 tablespoons (25g) melted vegan butter
  • 2 1/2 tablespoons (40g) dairy-free milk
  • 1/2 teaspoon almond extract (or vanilla extract, to taste)

Cookie Dough

  • 1/2 cup (115g) melted vegan butter (cooled)
  • 3/4 cup (150g) granulated sugar (or packed brown sugar)
  • 2 tablespoons (30g) dairy-free milk (or as needed)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (or extra vanilla extract, to taste)
  • 1 1/4 cup (155g) all-purpose plain flour (or gluten-free all-purpose flour, spooned and leveled)
  • 1 1/4 cups (125g) almond flour / blanched almond meal (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 3/4 cup (65g) sliced almonds

Instructions

  1. Preheat the Oven: Preheat your oven to 180°C (350°F) and line an 8-inch (20 cm) square baking pan with parchment paper to ensure easy removal of the bars after baking.
  2. Prepare the Frangipane: Combine all the frangipane ingredients – almond flour, granulated sugar, melted vegan butter, dairy-free milk, and almond extract – in a small bowl. Mix until smooth and well combined. Chill in the refrigerator until needed, which allows the flavors to meld and the mixture to thicken slightly.
  3. Make the Cookie Dough: In a large bowl, mix the cooled melted vegan butter, brown sugar, dairy-free milk, vanilla extract, and almond extract until smooth and combined. Add the all-purpose flour, almond flour, and baking powder. Stir just until the dough comes together; it should be similar in consistency to traditional cookie dough. If the dough feels too dry, add a splash more dairy-free milk to achieve the right texture.
  4. Assemble the Bars: Press half of the cookie dough evenly into the bottom of the prepared baking pan, creating a thin base layer. Spread the chilled frangipane evenly over the cookie dough layer. Take the remaining cookie dough, pinch off pieces and flatten them into discs about 1/4 inch (6 mm) thick. Arrange these discs over the frangipane to partially cover it, crumbling any leftover dough over gaps to ensure full coverage. Optionally, gently smooth the top layer to create an even surface. Sprinkle sliced almonds over the top for added texture and flavor.
  5. Bake the Cookie Bars: Place the pan in the preheated oven and bake for 30 to 35 minutes. For softer, gooier bars, bake closer to 30 minutes; for crunchier bars, extend to 35 minutes. The bars are done when the surface is lightly golden brown, edges are set, and a toothpick inserted in the center comes out mostly clean with a few moist crumbs but no wet batter. Note that the bars may rise during baking but will settle as they cool.
  6. Cool and Slice: Allow the cookie bars to cool completely in the baking tin on a wire rack for at least 1 hour. Once cool, use the parchment paper lift to remove the bars from the pan and continue cooling on the wire rack. After they are fully cooled, slice into squares using a serrated knife to prevent crumbling.
  7. Storage: Store any leftover bars in an airtight container. They will keep well at room temperature for up to 5 days, refrigerated for up to 10 days, or frozen for up to 2 months for longer storage.

Notes

  • Use either almond extract or vanilla extract according to your taste preference in both the frangipane and cookie dough layers.
  • Spoon and level almond flour and flour to avoid using too much, which can alter texture.
  • If the cookie dough feels too dry, add a little extra dairy-free milk to achieve a pliable dough.
  • Gluten-free flour can be substituted to make the bars gluten-free; ensure the blend contains baking powder if your blend does not, add accordingly.
  • Allow bars to cool completely before slicing to maintain their shape and texture.

Keywords: almond croissant, cookie bars, vegan dessert, almond frangipane, dairy-free cookie, almond cookie bars

Find it online: https://thedishspot.com/almond-croissant-cookie-bars-recipe/