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These Danish Almond Bars are a delicious blend of shortbread crust, almond filling, and a sweet almond glaze. With their rich almond flavor and buttery texture, they are perfect for holidays, parties, or as a delightful treat alongside a cup of coffee.
If you’re a fan of almond desserts with layers of tender shortbread crust and a sweet, gooey almond filling, these Scandinavian almond bars will be your go-to treat. They’re easy to make, have a beautiful golden brown top, and the almond glaze provides a glossy finish that elevates the look and taste of these traditional cookies. These bars are wonderful for holiday cookies or anytime you want to indulge in the comforting flavor of almond.
The Chemistry of Danish Almond Bars
The base of these Danish almond bars is a shortbread made with butter, sugar, flour and baking powder. The butter, when mixed with the dry ingredients, creates a crumbly dough that, when baked, results in a light, tender crust. Almond paste in the filling adds richness, while the almond extract intensifies the almond taste without overpowering the natural flavors of butter and flour.
What is in Danish Almond Bars?
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Baking Powder
Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.
Almond Paste
Adds intense almond flavor and a moist, gooey texture.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Melted Butter
It is important to use melted butter when it is called for. Melted butter evenly coats the gluten in the recipe and helps bind the ingredients. You can also use melted butter as a substitute for vegetable oil.
Almond Extract
Adds a unique sweet and nutty flavor to your dough.
How do you make Danish Almond Bars?
Shortbread Crust
- Preheat your oven to 350 degrees. Grease a 9×13 inch pan or a square pan with non-stick spray and line with parchment paper for easy removal.
- Add 1 cup of unsalted butter (softened to room temperature) and 1 cup of granulated sugar in the bowl of a stand mixer with the paddle attachment. Mix on low speed until combined, then increase the speed to medium and beat until fluffy.
- Add 1 large egg and mix until just incorporated. Add 2 cups of all-purpose flour and 2 teaspoons of baking powder. Mix on low speed until a crumbly dough forms. Press the dough evenly into the bottom of the prepared baking dish using a small roller or the palm of your hand to smooth it out.
Almond Filling
- In the same stand mixer bowl, add 1 cup of almond paste, 2 tablespoons of unsalted butter, and 1/2 cup of granulated sugar. Mix on medium speed until combined and smooth.
- Add 1 teaspoon of almond extract and 2 eggs, and mix until thoroughly combined. The almond filling should be smooth and spreadable. Pour it over the shortbread crust and spread it into an even layer.
Bake
- Bake in the preheated oven for 25-30 minutes or until the top is a light golden brown and the filling is set. It will slightly giggle when the pan is it on its side.
- Remove from the oven and place the pan on a wire rack to cool completely before adding the glaze.
Glaze
- Melt 1/2 cup of unsalted butter in a medium bowl. Add 2 cups of powdered sugar and 1 teaspoon of almond extract to the melted butter.
- Whisk until smooth. If the glaze is too thick, add a small amount of milk to reach the desired consistency.
- Once the bars are completely cooled, pour the almond icing over the top and spread it into a thin layer with a pastry brush or offset spatula.
- Cut the bars into 24 equal portions, the perfect size. Serve with a cup of coffee or hot chocolate for a perfect holiday treat.
Storage Tips
Longevity
Store the bars in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week. For more extended storage, freeze the bars in an airtight container for up to 3 months.
Make-Ahead Option
You can make these bars a day in advance. Wait to glaze them until the day you plan to serve for the best presentation.
Serving Suggestions
You can decorate these almond bar cookies with sliced almonds or ground almonds. These Danish Almond Bars are delightful served on their own or as a part of a holiday cookie platter. They pair wonderfully with coffee, tea, or hot chocolate. Perfect for gatherings, gifting, or a sweet treat on a cozy afternoon.
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Why make almond pastry bars?
These Danish Almond Bars are perfect for Christmas cookie exchanges, gatherings, and even special brunches. The almond flavor and rich layers make them ideal for fall and winter, but they’re delicious anytime you want a special treat.
FAQs
Can I make these bars ahead of time?
Yes! These bars can be made a day or two in advance. Store them in an airtight container at room temperature for up to 3 days, or refrigerate them if you want to keep them for up to a week.
Can I freeze Danish almond bars?
Absolutely. These bars freeze well. Once fully cooled, slice them and store them in an airtight container separated by layers of parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.
Can I use almond meal instead of almond paste?
Almond paste provides a rich, moist texture and intense almond flavor. The almond meal won’t yield the same consistency, so it’s best to stick with almond paste for this recipe to achieve the perfect texture.
How do I get the almond glaze smooth?
To achieve a smooth glaze, ensure the butter mixture is fully melted before combining it with the powdered sugar and almond extract. Whisk until smooth for the best finish.
Recipes You May Love
- The Best Sugar Cookie Recipe with almond extract
- Almond Joy Brownies Recipe
- Almond Raspberry Cake Recipe
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Danish Almond Bars
Ingredients
Shortbread
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking powder
Almond Filling
- 1 cup almond paste
- 2 tbsp unsalted butter
- 1/2 cup granulated sugar
- 1 tsp almond extract
- 2 eggs
Almond Glaze
- 2 cups powdered sugar
- 1/2 cup unsalted butter melted
- 1 tsp almond extract
Instructions
Shortbread
- Preheat your oven to 350 degrees and spray a 9×13 pan with non-stick spray, plus line with parchment paper.
- In the bowl of a standing mixer add 1 cup unsalted butter and 1 cup granulated sugar. Mix until combined, then turn up the mixer and beat until fluffy.
- Stir in the egg until combined.
- Add 2 cups of all-purpose flour and two teaspoons of baking powder. Mix on low until a crumble dough forms.
- Press the dough into the bottom of the prepared pan.
Almond Filling
- In the same standing mixer bowl add 1 cup of almond paste, 2 tablespoons of butter and 1/2 cup of granulated sugar. Mix until combinbed
- Add 1 tsp of almond extract and 2 eggs, mix until fully combined.
- Pour the almond filling on top of the shortbread and spread out until it is an even layer.
- Bake for 25-30 minutes until lightly golden brown.
- Remove from the oven and allow to fully cool.
Almond Glaze
- In a small mixing bowl add 1/2 cup of butter and melt it. Pour the 2 cups of powdered sugar in the bowl and the 1 tsp of almond extract. Whisk until smooth.
- Pour the glaze on top of the cooled bars and spread out into a thin, even layer.
- Enjoy!
Nutrition
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