Almond Banket Bars

Sweet, soft, and brimming with nutty flavor, this almond bars recipe delivers the perfect balance of buttery shortbread and a glossy almond glaze. It’s a simple treat that always disappears fast.

Whether you’re baking for a crowd or prepping freezer-friendly goodies, almond bars recipe never disappoints. The tender crumb and subtle crunch of sliced almonds keep everyone coming back for seconds.

Star Players in These Almond Bars

• Unsalted butter – Adds richness and that classic shortbread texture that melts in your mouth.
• Granulated sugar – Sweetens the dough while contributing to a tender, crisp bite.
• All-purpose flour – The structural backbone, giving the bars their shape and stability.
• Almond extract – The real flavor MVP, infusing both the bars and glaze with a fragrant nuttiness.
• Eggs – Help bind the dough and give it a chewy softness.
• Sliced almonds – A toasty crunch on top that makes each bite beautifully textured.
• Powdered sugar – The base of the silky glaze that crowns the bars with sweet elegance.
• Milk – Lightens the glaze and helps the almond slices adhere to the dough.

Let’s Bake: How to Make Almond Bars

Start by whipping up a soft, buttery dough infused with almond extract. This gets pressed into a large sheet pan, ready to become the base of your bars.

Brush the top with milk and scatter on sliced almonds, pressing them in just enough to stick. After a quick bake, let them cool briefly before cutting into bars.

Once fully cooled, a glossy almond glaze gets drizzled across the top. Let it set, and they’re ready to serve or stash away for later.

Pro Tips & Tasty Twists

For an even more indulgent take, try toasting the sliced almonds before adding them—this draws out their natural oils and deepens the flavor.

If you’re feeling creative, swirl in a bit of raspberry jam before baking for a fruity twist. Or substitute vanilla extract for half the almond to soften the nutty intensity if you prefer something milder.

Always let the bars cool just enough to slice cleanly but not so long that they harden. A plastic knife can work wonders here—less stick, cleaner cuts!

Storing the Sweetness

To store leftovers, allow the glaze to fully set, then layer the bars in a freezer-safe bag or container, using wax paper between layers to prevent sticking.

They freeze beautifully for up to three months and thaw quickly at room temperature—perfect for last-minute coffee dates or dessert cravings.

If keeping at room temp, store in an airtight container for up to five days to maintain their soft, chewy texture.

Almond Bars Recipe

Indulge in these delightful almond bars, boasting a tender, shortbread-inspired base topped with crunchy sliced almonds and a glossy almond glaze. Ideal for making ahead and storing, these bars offer a perfect balance of texture and sweet, nutty flavor.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Ingredients

  

For the Bars

• 1 cup unsalted butter softened
• ½ teaspoon kosher salt
• 2 large eggs
• 4 teaspoons baking powder
• 3 ½ cups all-purpose flour
• 1 teaspoon almond extract
• 2 cups granulated sugar

For the Topping

• 1 cup sliced almonds
• 2 tablespoons milk any variety

For the Glaze

• 2 tablespoons milk any variety
• 2 cups powdered sugar
• ½ teaspoon almond extract

Instructions

 

• Preheat your oven to 325°F. Generously grease a half sheet pan (approximately 18″x13″) using butter or baking spray, and set it aside.
• In a separate medium bowl, mix together the all-purpose flour, baking powder, and kosher salt, then set this dry mixture aside.
• Using a stand or hand mixer, beat the softened butter with the granulated sugar until the mixture becomes light and fluffy, around 3 to 4 minutes. Incorporate the eggs and almond extract, mixing until fully integrated. Gradually add the flour mixture into the wet ingredients, blending thoroughly until a cohesive dough forms.
• Evenly press the dough into the prepared baking pan, smoothing the surface with your hands or a pastry roller.
• Brush the top of the dough with milk using a pastry brush (you may not require the full amount). Sprinkle the sliced almonds over the surface, gently pressing them into the dough to adhere.
• Bake in the preheated oven for 20 to 22 minutes, ensuring the bars remain pale and do not brown.
• Allow the bars to cool in the pan for about 5 minutes before slicing them into individual portions. If the texture is too soft for cutting, let them cool slightly longer. Transfer the cut bars to a wire rack to cool completely.
• Once the bars have cooled, prepare the glaze by whisking together the powdered sugar, almond extract, and milk until smooth. Drizzle the glaze over the bars and let it set before serving.

Notes

For freezing, ensure the glaze is fully set before layering the bars in a gallon-sized zip-top bag. Arrange in a single layer or separate layers with wax or parchment paper. To serve, thaw at room temperature. For neater slicing, consider using a plastic knife.