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Almond Croissant Cookie Bar

Irresistible Almond Croissant Cookie Bars for Happy Moments

These Almond Croissant Cookie Bars transport you to a Parisian café with their chewy texture and creamy frangipani layer.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 bars
Course: Desserts
Cuisine: French
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 115 grams Salted Butter Can substitute with unsalted butter and add a pinch of salt.
  • 100 grams Light Brown Sugar Can swap with granulated sugar.
  • 50 grams Caster Sugar Regular granulated sugar can work.
  • 1 large Egg Flax egg for vegan option.
  • 150 grams Plain Flour Use gluten-free flour if desired.
  • 50 grams Ground Almonds Substitute with ground hazelnuts or walnuts if desired.
  • 1 teaspoon Bicarbonate of Soda Baking powder can work as a substitute.
For the Frangipani Layer
  • 75 grams Melted Butter Coconut oil is a great dairy-free substitute.
  • 1 teaspoon Almond Extract Vanilla extract can also be used.
For the Topping
  • 50 grams Flaked Almonds Can be replaced with chopped nuts or omitted.
  • icing sugar to taste Icing Sugar Dusting; can be left out if preferred.

Equipment

  • 8x8 square baking tin
  • mixing bowl
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (or 180°C for a fan oven). Grease an 8x8 square tin with butter or cooking spray and line with parchment paper.
  2. In a large mixing bowl, cream together the salted butter, light brown sugar, and caster sugar until light and fluffy for about 3–5 minutes.
  3. Add the egg and almond extract, beating on medium speed until smooth and fully combined.
  4. Sift in the plain flour, ground almonds, and bicarbonate of soda. Mix gently on low speed until just incorporated.
  5. Transfer the dough into the prepared tin, pressing it evenly across the bottom. Bake for about 20 minutes until edges are golden brown.
  6. While the cookie base is baking, whisk together the melted butter, caster sugar, ground almonds, almond extract, and a large egg until fully blended.
  7. Pour the frangipani mixture over the baked cookie base, spreading it evenly. Sprinkle flaked almonds on top and bake for another 25 minutes.
  8. After baking, allow the bars to cool completely in the tin before dusting with icing sugar and slicing into squares.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Letting the bars cool completely before slicing ensures clean edges. A light dusting of icing sugar adds a beautiful finish.

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