Scandinavian Almond Bars Recipe (2024)

Every Christmas my Aunt Carol makes Scandinavian almond bars. This has to be one of my favorite holiday treats… probably becauseI love love love almond extract in my baked goods. A few years back she shared the recipe with me and now I am going to share it with you as part of my 25 Days of Baking.

These shortbread-like bars are topped with sliced almonds and icing. They pair well with your morning coffee or alongside an afternoon cup of tea.

Ingredient Notes

• Butter: Make sure it is room temperature for easy mixing and to make a consistent dough.
• Milk: A brush of milk on top of the dough helps the sliced almonds stick and give the bars a little shine.
• Almond extract: This adds all the flavor that makes these bars irresistible!
• Sliced almonds: Scatter these over the dough for a little crunch on the cookies.
• Confectioners’ sugar (not shown): Also known as powdered sugar, you’ll need this for the icing drizzle on top!

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Try different nuts. This recipe also tastes delicious with hazelnuts or pistachios. Chop them up before sprinkling on top.

Make a vanilla glaze. Swap out the almond extract in the glaze for 1/2 teaspoon vanilla. This is a good option if you want to tone down the almond flavor just a bit.

Double or triple the recipe and make a large batch. I always do this when I’m planning on gifting sweets for the holidays!

How to Make Almond Bars

1. Whisk the dry ingredients—flour, baking powder and salt. Set aside.
2. Combine wet ingredients. Beat together butter and sugar until light and fluffy. Mix in egg and almond extract.
3. Add dry ingredients to wet ingredients. Mix just until combined.
4. Divide dough into fourths. Set aside two pieces.

5. Roll dough into rectangles12 inches by 3 inches wide. Place two pieces on a cookie sheet at least 4 inches apart.
6. Garnish and bake.Use a pastry brush to spread milk on top of each piece of dough. Sprinkle sliced almonds on top.
7. Bake the bars at 325 F for 12 minutesor until the edges start to turn golden. Let the bars cool for 5 minutes, then use a sharp knife to cut bars 1-inch wide. Cool completely.
8. Prepare icing. Whisk together confectioners’ sugar, almond extract and milk. Use a spoon to drizzle icing over bars.

Expert Tips

Roll out the dough on parchment paper. This make it much easier to transfer to the baking sheet.

Cut the bars while they are still warm (similar to biscotti). This will make clean slices and prevent the bars from getting all crumbly.

Weigh your ingredients. Using a kitchen scale is the most accurate way to measure. If you don’t have a scale, spoon the flour into a measuring cup and level with a knife.

Use room temperature ingredients. This is important to make sure the dough is smooth and consistent. When room temperature ingredients are used, cookies and bars have a better texture!

Make Ahead and Storage Tips

Store in an airtight container or holiday tin with parchment paper between layers. Keep in a dry cool place for up to 1 week.

Freeze the dough in plastic wrap. Store in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature and rolling the dough. Alternatively, freeze the baked bars for up to 3 months. Place parchment paper between layer so they don’t stick together.

Make ahead the dough and store covered in the refrigerator for up to 48 hours. Icing may be stored at room temperature for up to 1 week. Press plastic wrap directly on top to prevent a crust from forming.

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