Description
Delight in these Almond Croissant Cookie Bars—a luscious fusion of tender almond-flavored cookie dough layered with creamy frangipane, topped with crunchy sliced almonds. Inspired by the classic almond croissant, these bars are perfect for teatime or an indulgent snack. Vegan and dairy-free, they offer a delightful balance of buttery richness and almond essence in a convenient bar form.
Ingredients
Frangipane Layer
- 3/4 cup (75g) almond flour / blanched almond meal (spooned and leveled)
- 1/3 cup (65g) granulated sugar
- 1 1/2 tablespoons (25g) melted vegan butter
- 2 1/2 tablespoons (40g) dairy-free milk
- 1/2 teaspoon almond extract (or vanilla extract, to taste)
Cookie Dough
- 1/2 cup (115g) melted vegan butter (cooled)
- 3/4 cup (150g) granulated sugar (or packed brown sugar)
- 2 tablespoons (30g) dairy-free milk (or as needed)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (or extra vanilla extract, to taste)
- 1 1/4 cup (155g) all-purpose plain flour (or gluten-free all-purpose flour, spooned and leveled)
- 1 1/4 cups (125g) almond flour / blanched almond meal (spooned and leveled)
- 1/2 teaspoon baking powder
- 3/4 cup (65g) sliced almonds
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). Line an 8-inch (20 cm) square baking pan with parchment paper to prevent sticking and for easy removal.
- Make Frangipane Layer: In a small bowl, combine all frangipane ingredients—almond flour, sugar, melted vegan butter, dairy-free milk, and almond extract. Mix thoroughly until smooth, then chill in the refrigerator until ready to use. This mixture adds a rich almond cream layer.
- Prepare Cookie Dough: In a large mixing bowl, blend melted vegan butter, brown sugar, dairy-free milk, vanilla, and almond extracts until smooth. Gradually add all-purpose flour, almond flour, and baking powder, mixing just until combined to avoid overworking. Adjust with extra milk if dough is dry; dough consistency should resemble typical cookie dough.
- Assemble the Bars: Press half of the cookie dough evenly into the lined baking pan to form a thin base layer. Spread the chilled frangipane evenly over this cookie layer. Take the remaining cookie dough and form into discs about 1/4 inch (6mm) thick; place these discs atop the frangipane, filling any gaps by crumbling leftover dough. Lightly smooth the surface and sprinkle sliced almonds evenly on top for a crunchy finish.
- Baking: Bake the assembled bars for 30-35 minutes. A shorter bake yields gooier bars while longer baking produces a crunchier texture. Bars are done when edges look set and surface is lightly golden. A toothpick inserted into the center should come out mostly clean with some moist crumbs.
- Cooling and Cutting: Cool the bars in the pan on a wire rack for at least one hour, allowing them to set completely. Use the parchment paper to lift the slab out, then cool fully on the rack before cutting into squares with a serrated knife for clean edges.
- Storage: Store any leftovers in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. For longer preservation, freeze the bars for up to 2 months.
Notes
- Use blanched almond meal (almond flour) that is spooned and leveled for accurate measurement and best texture.
- Choose gluten-free all-purpose flour if a gluten-free version is desired.
- If dough feels too dry, add an extra splash of dairy-free milk to achieve the right consistency.
- Allow bars to cool completely before cutting to avoid crumbling.
- Adjust baking time according to desired texture (shorter for gooier, longer for crispier bars).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
