Cookie Recipe: Almond Shortbread Bars
A variation of classic shortbread recipe, Almond Shortbread
Bars follows the time-honored ratio for this cookie’s traditional three key
ingredients: one part sugar, two parts butter, and three parts white flour. In
this version, a shortbread crust is topped with a yummy syrup and nut layer
flavored with almonds.
Prep time: 15-20 minutes
Bake time: 30 minutes, divided
Cool time: 60+ minutes
Makes about 25 squares
½ cup (1 stick) butter
½ cup powdered sugar
1 cup all-purpose flour
Pinch of salt
¼ cup (4 tablespoons) butter
½ cup packed brown sugar
1 tablespoon water
1 teaspoon lemon juice
¾ cup sliced almonds
1 teaspoon almond extract
- Preheat oven to 350ºF.
- In a medium bowl with an electric mixer on medium speed, combine
all-purpose flour, powdered sugar, and salt. Cut in ½ cup butter until mixture
- Press dough evenly into an ungreased 9 x 9 baking pan. Bake
crust 12-15 minutes until edges begin to brown lightly.
- Meanwhile, melt ¼ cup butter in a medium saucepan. Add brown
sugar, water, and lemon juice. Combine thoroughly. Bring the mixture to a boil
and cook for 1-2 minutes. Remove syrup from the heat. Add sliced almonds and
- Spread almond syrup mixture evenly over shortbread base.
Return the pan to the oven. Bake bars for another 12-15 minutes until surface
is golden brown.
- Remove the pan from the oven. Allow shortbread to cool for
- While shortbread is still warm, use a sharp knife to score
it into score cookies into 1 ½ inch squares. Let shortbread cool in the pan
- Use a spatula to remove cooled bars from the pan.
- Store shortbread in an airtight container with waxed paper
in between layers.
Special Baking Tips
from The Elf
- As you prepare the syrup layer for Almond Shortbread Bars, allow
the mixture to boil just 1-2 minutes. Too short a boil time will render the
layer too soupy. If you boil too long, the syrup layer will harden when spread
over the shortbread base and be difficult to cut.
- The top layer of the shortbread bars may appear loose when
baking is finished, but it will become firm as bars cool.
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