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Double Almond Bars


36 bars

Prep Time

25 to 30 minutes

Cooking Time

30 to 35 minutes

  • 2 cups sliced almonds

  • 1 (7-ounce) box Odense Almond Paste, grated

  • 1/2 cup sugar

  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened

  • 2 cups flour

  • 1/4 teaspoon salt

  • 1 1/2 cups firmly packed light brown sugar

  • 4 eggs

  • 1/2 teaspoon vanilla extract

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This delicious bar has two layers: an almond shortbread crust with a rich, sticky-sweet almond topping that has the texture of pecan pie. It is delightfully indulgent.

1) Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x13 baking pan. 2) Place almonds in an ungreased skillet over a high heat. Shake continuously until lightly toasted. Transfer almonds to plate to cool. 3) In a mixing bowl, combine grated Odense Almond Paste and sugar. Beat on low until the texture of sand. Add butter and mix until very smooth. 4) Whisk flour and salt together. Add to almond mixture and mix until combined. 5) Press dough evenly into pan. Bake for 16 to 18 minutes or until crust is light golden. 6) Meanwhile, add brown sugar, eggs and vanilla extract to a bowl. Beat until well-mixed. Stir in cooled almonds and spread over cooked crust. 7) Bake an additional 16 to 18 minutes or until topping is set. Cool completely on wire rack. Cut into bar size of choice.

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