Scandinavian Almond Bars

I’m sharing a timeless and cozy treat—Scandinavian Almond Bars—a shortbread-like bar with a crisp almond topping, lightly iced, perfect for gatherings or a comforting bite with coffee.

Why I’ll Love This Recipe

I love how incredibly easy these bars are to make—I can whip up the dough in just minutes without any complicated rolling. The almond extract gives a delightful punch of flavor, the sliced almonds add crunch, and the icing offers just enough sweetness. I find them perfect to double or triple for holiday sharing, and they’re freezer-friendly, so I can prepare them well ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ¾ cups all-purpose flour

• 2 tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter, room temperature

• 1 cup granulated sugar

• 1 large egg, room temperature

• ½ tsp almond extract

• 2 tbsp whole milk (or low-fat)

• ½ cup sliced almonds

• For icing:

  • 1 cup powdered sugar, sifted

  • ¼ tsp almond extract (or ½ tsp vanilla)

  • 1–2 tbsp whole milk (or low-fat)

Directions

1. I preheat the oven to 325 °F and line baking sheets with parchment paper.

2. I whisk together the flour, baking powder, and salt in a large bowl and set it aside.

3. In a mixing bowl, I beat butter and sugar until light and fluffy, then add the egg and almond extract.

4. I gradually add the dry ingredients, mixing just until combined.

5. I divide the dough into four pieces, shaping each into a 12‑inch log. I place two logs per sheet, spacing them out, then press each into a 3‑inch-wide strip.

6. I brush the tops with milk, sprinkle with sliced almonds, and bake for 12–14 minutes until edges are lightly browned.

7. While still warm, I cut the bars diagonally into 1‑inch strips.

8. I make the icing by whisking powdered sugar with almond extract and milk, then drizzle it over the cooled bars and let it set.

Servings and timing

• Yield: About 40 bars

• Prep time: 10 minutes

• Cook time: 12 minutes

• Total time: Approximately 22 minutes

Variations

I sometimes switch out almonds for hazelnuts or pistachios for a fun twist. I may also swap the almond extract in the icing for vanilla if I want a more subtle flavor. These bars are great for doubling or tripling when I need a bigger batch for holidays or gifts.

Storage/reheating

I store the bars in an airtight container at room temperature for up to one week. If I want to keep them longer, I freeze the baked bars with parchment between layers, then thaw before serving. The dough also freezes well for up to three months, or I refrigerate it for up to two days before baking.

FAQs

Can I use this dough to make cookies?

Yes, I can shape it into drop cookies and bake them at 350 °F for about 10–12 minutes. They hold up well as cookies too.

Can I use almond flour instead?

I don’t recommend almond flour for this recipe—it behaves very differently from all-purpose flour and would change the texture of the bars.

Can I bake these in a 9×13 pan?

Yes, I can press the dough into a 9×13 pan, though I need to spread it evenly and leave a bit of room for expansion since the bars do spread slightly.

Can I use dairy-free milk or gluten-free flour?

Yes, dairy-free milk can work for brushing and icing, and a 1:1 gluten-free flour blend can be used. I make sure to weigh ingredients if I’m swapping for more reliable results.

Why do my bars get hard over time?

That usually happens if they’re slightly overbaked. I take them out when the edges just begin to turn golden and let them finish setting on the tray.

Conclusion

I absolutely love these Scandinavian Almond Bars for their simplicity, almond-forward flavor, and versatility. Whether I’m baking for holiday gifts or a casual afternoon treat, these bars deliver buttery satisfaction. They’re quick to prepare, easy to store, and endlessly adaptable—I’m sure they’ll become a favorite in my baking rotation.