almond croissant bars with a shortbread base, frangipane, and almond slices

Almond Croissant Bars


Incredibly delicious Almond Croissant Cookie Bars with a buttery crumble on top, a MOIST homemade frangipane (almond cream) in the middle, and a shortbread base. They’re amazing and I think you will love them.

almond croissant bars with a shortbread base, frangipane, and almond slices

Almond Croissant Bars Recipe with Homemade Frangipane

If you're a fan of almond croissants, you're going to love these incredibly delicious Almond Croissant Bars. With a buttery shortbread base, MOIST homemade frangipane filling, and a crumbly top layer with sliced almonds, these bars are super tasty and surprisingly easy to make. I think you will love them!
5 from 6 votes
Prep Time 30 minutes
Cook Time 50 minutes
Chill time 15 minutes
Total Time 1 hour 35 minutes
Servings 9 bars

Equipment

  • 9×9 baking pan
  • Electric mixer (optional)
  • Parchment paper
  • 2 Medium mixing bowls

Ingredients
  

Shortbread Crust

  • 1 cup softened butter
  • 3/4 cup superfine white sugar also known as baker’s sugar or caster sugar
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt

Frangipane (almond cream)

  • 1/2 cup softened butter (1 stick)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup sugar
  • 2 room temperature eggs
  • 2 cups almond flour
  • 1 tablespoon all-purpose flour

For the assembly

  • 1 cup sliced almonds
  • 2 tablespoons powdered sugar

Instructions
 

Shortbread Crust:

  • Prep: Preheat your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by greasing it and lining it with parchment paper.
  • Cream together: In a mixing bowl, add 1 cup softened butter and 3/4 cup superfine white sugar, cream together until light and fluffy. Add 1 tablespoon pure vanilla extract and mix until fully incorporated.
  • Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1/4 teaspoon salt until combined.
  • Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
  • Press and Chill: Press about two-thirds of the dough into the prepared pan, reserving the remaining dough for the top layer. Refrigerate all of the crust for 15 minutes before baking.
  • Par Bake: Bake the crust in the preheated oven for about 15 minutes, until it's very lightly golden and no longer shiny on top. Avoid baking until golden brown, as it will be baked again. Allow crust to cool slightly while prepping the filling.

Frangipane:

  • Combine: To a medium bowl add 1/2 cup softened butter, 2 teaspoons pure vanilla extract, 1/4 teaspoon almond extract, and 1 cup sugar mix until creamy. Add 2 room temperature eggs and mix again until well combined. Add 2 cups almond flour, and 1 tablespoon all-purpose flour mix again until fully combined into a creamy paste.

Assemble and Bake:

  • Layer: Spread the frangipane on top of the prebaked shortbread crust in an even layer. Crumble the remaining shortbread on top of the frangipane in an even layer. Sprinkle 1 cup sliced almonds on top of the crumble.
  • Bake: Bake on 350°F (175°C) for about 35-37 minutes or until you see browned edges and some of the almonds begin to turn a shade darker. As oven temperatures can vary, it's a good idea to check on the Almond Croissant Bars before the 35-minute mark too.
  • Cool and Serve: Once baked, remove from the oven and let cool until the bars are room temperature. Sprinkle with powdered sugar, slice into bars and enjoy!

Video

Notes

Best to serve these bars at room temperature. Eating them hot may mean that the layers have yet to set. Eating them cold may mean the shortbread may be too hard. I recommend not rushing the process so all of the layers can fully set. Enjoy!

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26 Comments

  1. Pooja Patel says:

    Hiya I’d love to make this but I am from the UK. I am happy to google the measurements to metric but also wanted to ask was your oven electric/fan or gas? For the temperatures. Thanks a lot

    1. Hi Pooja! Great questions. This has been tested on an electric oven on conventional/regular bake (not convection/fan). Thank you!

  2. 5 stars
    You know that feeling you get when you look at a recipe and the photo of the finished result and you just know it’s going to be delicious ?
    That’s the feeling I had when I saw this recipe for almond croissant bars.
    They are delicious , easy to make, not too sweet and v moorish.. be careful who you share them with as they won’t last .
    These bars are now high on the list of delicious treats to make for my family and friends
    Make them too!! You’ll love them.

    1. Thank you so much, Sandra! This is such a kind, heartwarming review. I appreciate you taking the time to share back!

  3. 5 stars
    Made these for a party and they were a hit!! I am obsessed with almond croissants, so as soon as I saw this recipe I knew I had to make it! I was shocked how easily they came together, but everyone was so impressed. Will make again soon!!

    1. Thank you so much for sharing your experience! I am so glad they were a hit. I’m OBSESSED with them and am always looking for excuses to make them.
      -Dee

  4. Hi! Do you think this would work if i subbed gluten free flour for the all purpose? thanks!

    1. Hi Morgan! I haven’t tested it, but I think it could work with 1:1 gluten free baking flour. Please let me know how it turns out if you try it!
      -Dee

  5. 5 stars
    Can this be stored at room temperature? I’m looking to make a dessert for an upcoming camping trip 🙂

    1. Hi Sana! So excited for you. These almond croissant bars are so good. While they taste best at room temperature, they are made with butter and eggs and so I do recommend keeping them refrigerated / cool as much as possible.

      Have a great time on your trip!
      -Dee

  6. I cannot find baker’s sugar in time to make these for a get together tomorrow. Is regular sugar ok?

    1. Hi. Yes, it’s ok to use regular white sugar. Just make sure it integrates well into the shortbread dough. Enjoy! This is one of my favorite bakes of all time.

  7. 5 stars
    Absolytely delicious.
    Shortbread is crisp & buttery. Frangipani is perfectly almondy & not too sweet. This will be made again & again.

    1. Hi Lesley. Thank you so much! I am so with you. I love these almond croissant bars and am always looking for an excuse to make them!
      -Dee

  8. These look amazing! Can I use all purpose flour in the frangipane instead of almond flour?

    1. Hi Kylie. I wish, but it’s the almond flour that makes the flavor and texture so special here. It’s worth a quick trip to the store if you have a moment!
      -Dee

  9. Hi
    I will make them tomorrow I have a question though..is it possible to reduce the sugar amount or would you recommend any healthy sweetener alternative?
    Thanks

    1. Hi Zeina! Good question, and I wish I had a better answer for you. If we tweak the sugar too much, it may affect the flavor and texture, so I recommend sticking to the recipe as closely as possible for the best results. I unfortunately haven’t tested it with a sugar alternative, but I’d love to hear what you think if you try it.
      -Dee

  10. Julie Goelz says:

    5 stars
    I made these to bring to a dinner party and everyone loved them! Easy to make following Dee’s directions. Can’t wait to make them again for holiday parties! Thank you, Dee!!

    1. Julie, thank you so much for your kind words! I’m so glad everyone loved them. Have a beautiful holiday.
      -Dee

  11. Wonderful recipe! Do you think it would be as successful if I swapped the almond ingredients with pecan?

  12. 5 stars
    Perfection! I love all things almonds and this recipe really satisfies. Thank you for sharing! Wouldn’t change a thing – YUM!!

    1. Hi Amy. Thank you so much! I’m so glad you liked it. I LOVE this recipe, too. Thank you for coming back here to share your thoughts!!
      -Dee

  13. We love cherry and almond together. Do you have any suggestions on how to integrate cherries into the recipe?
    I understand texture can be a finicky thing so it may be a “have some fresh cherries on the side” solution, but I thought I’d ask the expert!

    1. Hi Amanda! That is such a good idea. I agree that fresh cherries can impact the texture. While it can be done, it would require some testing. An easier way could be to integrate dried cherries if that sounds good to you. I recommend testing no more than a cup of dried cherries to try it out at first.

      I’d love to hear if you test it! It’s such a good idea to integrate cherries.
      -Dee

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