There’s something about the flavor of almond — sweet, aromatic, and honestly – my personal favorite. It’s (not being my favorite, but just in general) why marzipan has been a staple in European confections for centuries, and why these Almond Shortbread Cookie Bars feel so nostalgic and modern all at once.
These bars are everything you want in an almond dessert: buttery, chewy, and just the right amount of sweet. Built on a shortbread base and crowned with sliced almonds, they’re elegant enough for a holiday cookie board, cozy enough for your afternoon tea ritual, and easy enough to whip up on a whim. I made the photographed batch for example, for the dessert option when having friends over for dinner.
Traditionally, I make these bars with a layer of homemade marzipan — a simple mix of almond flour, powdered sugar, and almond extract. But sometimes life calls for shortcuts, and thankfully, Trader Joe’s almond paste fits the bill perfectly as well. You could also use pre-made marzipan, but be warned that this tends to be a little *too*sweet typically, so use with care.
If you’ve got a pack in your pantry, you’re just a few steps away from an ultra-flavorful treat that feels like something you picked up at a European pastry counter.
Marzipan, like I mentioned, is sweeter and softer than almond paste, which is more dense and almond-forward — but both work beautifully in this recipe. Here’s how to use the almond paste if you’re going the shortcut route:
- Let it soften slightly: Almond paste can be firm straight from the package. Let it sit at room temp for 10–15 minutes before slicing or crumbling.
- Slice or crumble it over the warm crust: It won’t spread like a frosting, and that’s okay! Press gently to help it melt into the surface.
- Don’t stress about perfection: Uneven bits will bake into gooey little almond pockets — and that’s part of the charm.
Either version results in a chewy, nutty layer that brings this bar cookie to life.
How to Serve These Almond Bars (some options to play with!)
On a Holiday Cookie Board:
They’re the understated star of the show — a break from all the sugar and chocolate, with a more grown-up, cozy flavor profile. Slice them into slim rectangles for a refined touch and pair with pistachio shortbread, dried figs, and dark chocolate bark.
At an Afternoon Tea:
These bars were made for tea time. Their subtle sweetness and almond richness pair beautifully with Earl Grey, chamomile, or green jasmine. Serve alongside fresh berries, tiny cucumber sandwiches, or lemon scones.
As a Gift:
They hold their shape and flavor beautifully, making them ideal for wrapping in parchment and ribbon. Tuck a few into a tin or box for a homemade hostess gift or holiday treat.
Whether you go all-in with homemade marzipan or take the Trader Joe’s almond paste shortcut, these bars are a love letter to almond lovers everywhere. Truly, enjoy and save this to make them again!
Almond Shortbread Cookie Bars
Equipment
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Small saucepan
- Sharp knife
Ingredients
For the Shortbread Base:
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
For the Marzipan / Almond Paste Layer:
- 1 1/4 cups almond flour or finely ground blanched almonds
- 1 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon almond extract
- 1 –2 tablespoons water as needed
Topping:
- 1/2 cup sliced almonds
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes).
- Add vanilla extract and almond extract, if using. Mix well.
- Add flour and salt, mixing until a soft dough forms.
- Press the dough evenly into the prepared pan. Use the bottom of a measuring cup to smooth the surface.
- Bake for 15–18 minutes, or until the edges are lightly golden. Remove from oven and let cool for about 10 minutes while you make the marzipan.
- In a bowl, combine almond flour, powdered sugar, and salt.
- Add almond extract and 1 tablespoon of water. Mix and knead until a smooth, pliable dough forms, adding more water a teaspoon at a time if needed.
- Gently roll out the marzipan between two sheets of parchment paper to roughly the size of your pan.
- Carefully place the marzipan layer on top of the cooled shortbread base, pressing lightly to adhere.
- Sprinkle sliced almonds evenly over the marzipan layer and press them in gently.
- Return the pan to the oven and bake for another 10–12 minutes, or until the almonds are lightly golden and the marzipan is set.
- Let the bars cool completely in the pan. For clean cuts, chill them in the fridge for 30 minutes before slicing.
- Lift out using the parchment overhang and slice into 16 bars. Dust with a bit of powdered sugar if desired.
Video
@herbyeater I love a not too sweet classic sweet treat, and these almond shortbread cookie bars deliver on all fronts. They are soft but not too soft, crunchy but not too crunchy, flavorful but not overpowering, and overall delicious. Did I forget to film part of it? Yes. But does that take away from their goodness? Not at all. 😅😇😉. #herbyeats #sweettreat #almondshortbread #cookiebars #vegetarian
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