Almond Croissant Bars

If you’re looking for the perfect winter treat, these almond croissant bars are your answer. Combining a buttery base with a rich, nutty frangipane layer and a topping of flaked almonds, they’re a dessert that melts in your mouth. Moist, indulgent, and bursting with almond flavour, these bars are the ultimate treat for anyone who loves nutty desserts.

I’m completely obsessed with nutty desserts, and these almond croissant bars might just be the best thing I’ve ever baked. They remind me of my favourite bakery almond croissants but come together in a much simpler form. The combination of the buttery pastry base and the almond-rich frangipane is absolutely magical, creating a dessert that’s both rich and satisfying.

What makes these almond croissant bars so special is the frangipane layer. It’s velvety, aromatic, and has just the right balance of sweetness. With a splash of rum to add depth and flaked almonds for texture, every bite is a little piece of heaven. Pair these bars with a hot cup of coffee or tea, and you’ve got yourself the cosiest winter afternoon treat imaginable.

Winter desserts should be indulgent and comforting, and these bars are exactly that. They’re perfect for sharing during the holiday season or simply as a reward for yourself after a long day. One thing is for sure: once you taste them, you’ll want to bake a double batch because they disappear fast!

Almond Croissant Bars: Recipe Tips

Making almond croissant bars is simple, but a few tips will ensure they turn out perfectly every time. Follow these steps, and you’ll have bakery-quality bars right at home:

• Room-Temperature Ingredients: Ensure your butter and eggs are at room temperature to create a smooth, creamy texture for both the pastry and frangipane layers.
• Don’t Overmix: When combining the pastry ingredients, mix just until combined. Overmixing can lead to a dense, heavy base instead of a light, buttery one.
• Even Spreading: Spread the frangipane layer evenly to avoid uneven baking. A spatula works perfectly for this step.
• Watch While Baking: Keep an eye on the almond croissant bars during the last 5 minutes of baking to avoid over-browning the almond topping. A golden colour is what you’re aiming for.
• Dust Generously with Icing Sugar: The icing sugar not only adds sweetness but also gives the bars a bakery-style finish.

Almond Croissant Bars: Recipe and Ingredient Variations

These almond croissant bars are versatile, and you can tweak the recipe to suit your preferences or get creative with the flavours. Here are a few ideas to try:

• Flavour Boost: Add orange or lemon zest to the frangipane for a citrusy twist that pairs beautifully with the almonds.
• Nutty Variations: Substitute ground almonds with ground hazelnuts or pistachios for a different nutty flavour. You can also use mixed nuts as a topping.
• Gluten-Free Option: Replace plain flour with almond flour or a gluten-free flour blend to make the recipe gluten-free without compromising the texture.
• Alcohol-Free Version: Skip the rum and replace it with a teaspoon of vanilla extract or almond liqueur for a family-friendly option.
• Extra Indulgence: Drizzle melted dark chocolate over the bars once they’ve cooled for a decadent finish.

If you are searching for more wintery dessert recipes, try out these ones:

Blood Orange Yoghurt Cake
Chocolate Orange Cake
Butter Cookies with Orange Jam
Honey Cake ‘Medutis’
Simple Brownie with Pecans

Recipe

These almond croissant bars are perfect for satisfying your sweet tooth, impressing guests, or indulging in a moment of well-deserved comfort. Happy baking!

Ingredients

Pastry:
150g butter
100g brown sugar
2 eggs
½ teaspoon almond extract
150g plain flour
150g ground almonds (used these ones)
1 teaspoon baking powder
Pinch of salt

Frangipane Layer:
100g butter
80g caster sugar
100g ground almonds
30g plain flour
1 egg
1 teaspoon almond extract
50ml amaretto

Raspberry Jam:
250g raspberries
1 blood orange (zest and juice)
1 tablespoon caster sugar
1 teaspoon pectin

Topping:
50g flaked almonds
Icing sugar

Method

Make the jam:

1. Add the raspberries in a small saucepan together with blood orange juice, zest and a tablespoon of caster sugar.
2. Let it cook for approximately 5 minutes until the berries break down.
3. Add pectin and cook for an additional minute. Let it cool completely.

Make the pastry:

1. Preheat the oven to 180 degrees and line an 8×8 inch baking pan with baking paper.
2. In a large bowl, mix the softened butter and brown sugar until well combined.
3. Add the egg, and almond extract, and mix until smooth.
4. Add the flour, ground almonds, baking powder and salt. Mix until everything is combined.
5. Spread the batter evenly into the prepared baking pan.
6. Add the prepared raspberry jam.

Make the frangipane:

1. Using an electric mixer beat the soft butter and caster sugar until it gets light and fluffy (this might take up to 5 minutes).
2. Add the ground almonds, plain flour, egg, teaspoon of almond extract and amaretto. Mix everything together.
3. Spread the frangipane on top of prepared pastry layer.

Finish the cake:

1. Sprinkle some sliced almonds on top of the frangipane layer.
2. Bake the cake for 30 minutes, or until the edges are set and the centre is slightly firm.
3. After the cake is baked, let it cool down completely and dust it with icing sugar.