Hey guys! Another simple but delicious cookie bar recipe for you all today, Almond Croissant Cookie Bars! All your flavours of an almond croissant packed into a delicious cookie bar!
A fun and simple twist on your classic almond croissant but WAY WAY easier, and we all love easier don’t we? I am in LOVE with this cookie bar traybake and you 100% will be too. It has all the textures you want, chewy, creamy, crunchy, just heavenly!!
If you have any questions about this recipe, Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Cookie Bar recipe!
Almond Croissant Cookie Bar
All your flavours of an almond croissant packed into a delicious cookie bar!
Print Pin RateServings: 9
Equipment
- 8×8 Tin
- Bowls
- Baking paper
- Spatula
- Weighing scales
- Electric whisk
- Knife
Ingredients
Cookie Layer
- 110 grams Salted butter
- 100 grams Light Brown Sugar
- 60 grams Caster Sugar
- 1 large Egg
- 1/2 tsp Almond Extract
- 150 grams Plain Flour
- 100 grams Ground Almonds
- 1/2 tsp Bicarbonate Of Soda
Frangipan Layer
- 125 grams Melted Butter
- 125 grams Caster Sugar
- 125 grams Ground Almonds
- 1/2 tsp Almond Extract
- 1 Egg
Topping
- 50 grams Flaked Almonds
- 1 tbsp Icing Sugar
Instructions
Cookie Layer
- Preheat your oven to 200C/ 180C. Grease and line a 8×8 square tin.
- In a large mixing bowl, cream butter and sugars until light and fluffy.
- Add in almond extract and egg and combine.
- Mix in your sieved flour, ground almonds and bicarbonate of soda until you form a dough.
- Flatten your cookie dough into your lined tin then bake for 20 minutes until golden on top.
Frangipan Layer
- In a separate bowl, mix all your frangipani ingredients then pour over your cooked cookie base. Spread out until even then sprinkle with flaked almonds.
- Put bake into bake for approx. 25 minutes until the top is golden and no longer jiggles in the center.
- Once cool, dust with some icing sugar, slice up and enjoy!!
