Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
TOASTED ALMOND FRANGIPANE BARS
Michelle Sam
These toasted almond frangipane bars are amazing. Made with sweet crust pastry, a layer of frangipane, topped with toasted almonds!
5
from 1 vote
Cook Mode
Prevent your screen from going dark
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Cooling time
1
hour
hr
Total Time
2
hours
hrs
10
minutes
mins
Course
Dessert
Cuisine
American
Servings
24
servings
Calories
192
kcal
Equipment
Food processor
9 x 13" (quarter sheet) baking pan
Ingredients
Metric
US Customary
1x
2x
3x
Pastry
▢
113
grams
butter
▢
67
grams
sugar
▢
1
large
egg
▢
240
grams
all-purpose flour
▢
1
tsp
baking powder
▢
⅛
tsp
salt
Frangipane
▢
113
grams
unsalted cold butter
▢
67
grams
sugar
▢
2
large
eggs
▢
120
grams
almond flour
▢
18
grams
all purpose flour
▢
¼
tsp
salt
▢
1
tsp
almond extract
Topping
▢
1
cup
sliced almonds
Instructions
Crust by Hand
▢
Preheat oven to 400° fahrenheit or 204° celcius
▢
Cream butter and sugar.
113 grams butter,
67 grams sugar
▢
Beat eggs.
1 large egg
▢
Sift dry ingredients.
240 grams all-purpose flour,
1 tsp baking powder,
⅛ tsp salt
▢
Add beaten eggs and dry ingredients to creamed butter. DO NOT OVERMIX. Mixture should be crumbly.
▢
Press into one 9 x13" rectangle pan.
▢
Poke a few holes on the bottom of the crust. Pre-bake for 8 minutes or until crust starts to brown.
▢
Cool the crust completely before adding the frangipane.
▢
Reduce the oven temperature to 350° fahrenheit or 176° celcius
Crust with Food Processor.
▢
Preheat oven to 400° fahrenheit
▢
In food processor, combine butter and sugar and blend
113 grams unsalted cold butter,
67 grams sugar
▢
Beat eggs
1 large egg
▢
Sift dry ingredients
240 grams all-purpose flour,
1 tsp baking powder,
⅛ tsp salt
▢
Add beaten eggs and dry ingredients to creamed butter. DO NOT OVERMIX. Mixture should be crumbly
▢
Press into one 9 x13" rectangle pan.
▢
Poke a few holes on the bottom of the crust. Pre-bake for 8 minutes or until crust starts to brown.
Frangipane filling
▢
Cut butter into small ½ " (1.25 cm) cubes.
113 grams unsalted cold butter
▢
Combine almond meal, flour, salt and sugar into a food processor
120 grams almond flour,
18 grams all purpose flour,
¼ tsp salt,
67 grams sugar
▢
While food processor is running, add eggs, one at a time.
2 large eggs
▢
Add butter while food processor is running.
▢
Add almond extract. Refrigerator frangipane mixture to thicken.
1 tsp almond extract
▢
Spread the frangipane into the COOLED pre-baked sweet pastry crust
Topping
▢
Sprinkle almonds on frangipane.
1 cup sliced almonds
▢
Using fingers, gently press and embed almond slices into the frangipane.
▢
Bake in 350° fahrenheit or 176° celcius oven for 30 minutes until frangipane is cooked.
▢
Cut into squares when cooled.
Nutrition
Serving:
24
g
Calories:
192
kcal
Carbohydrates:
17
g
Protein:
5
g
Fat:
12
g
Saturated Fat:
3
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
4
g
Trans Fat:
1
g
Cholesterol:
34
mg
Sodium:
102
mg
Potassium:
98
mg
Fiber:
2
g
Sugar:
6
g
Vitamin A:
159
IU
Calcium:
58
mg
Iron:
1
mg
Keyword
almond bars, almond frangipane bars, frangipane, sammywongskitchen
Tried this recipe?
Let me know
how it was or if you have any questions or suggestions!
I want to see!
Follow
@Sammywongskitchen
on Instagram or Facebook, snap a photo and tag it
#sammywongskitchen