Toasted Almond Shortbread Bars:
I love poking through old recipes in search of a gem of a recipe. I think I found a gem, and a real treat when I saw this recipe in a stack of hand-written recipes from another era. These toasted almond shortbread bars have one of my favorite sweeteners – honey. There is something very satisfying about the combination of almonds and honey. Once I made these bars, I knew my hunch was correct. They have just the right amount of sweetness and are delicious. Another delicious bar is the Chocolate Caramel Crunch Bars or my Chocolate Layer Bars.
Key Takeaways:
- A nostalgic treat: This recipe was discovered among vintage hand-written cards, delivering a perfect blend of old-fashioned charm and sweet flavor.
- Sweetened with honey: Honey is used instead of corn syrup, adding a rich, natural sweetness that complements the almonds beautifully.
- Textural contrast: A buttery shortbread base supports a crunchy, golden almond topping—great for those who love layered textures.
- Make a pan lip: Pressing a slight edge around the base prevents the sticky topping from leaking and sticking to the pan edges.
- Use sliced or slivered almonds: Avoid whole almonds—sliced or slivered toast better and blend more evenly with the honey mixture.
- Best sliced while warm: Cutting the bars before they cool completely makes slicing easier and helps prevent cracking.
Overview
Toasted Almond Shortbread Bars are a nostalgic and delightful dessert that blend the buttery richness of classic shortbread with the nutty sweetness of a honey-almond topping. Inspired by a hand-written recipe from years past, these bars are a true gem for anyone who appreciates simple yet deeply satisfying treats. The shortbread base is tender and lightly sweet, made with flour, sugar, butter, and an egg yolk, while the topping features a luscious blend of butter, milk, sugar, honey, and sliced almonds, toasted to golden perfection. The result is a chewy, slightly crunchy bar that’s just sweet enough, making it ideal for afternoon tea, dessert tables, or a thoughtful homemade gift.
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What ingredients do I need for these Toasted Almond Shortbread bars.
You will need the basic sugar, flour, and butter plus an egg yolk for the shortbread. This is the base for the bar. Press the bottom layer into the pan. Make a little lip around the edge of the pan. This keeps the topping from running down the sides of the pan. This results in your bars sticking to the pan.
The topping is butter, milk, sugar, honey, almonds. You can use either sliced (my favorite) or slivered almonds. Don’t use whole almonds.
How to Make Toasted Almond Shortbread Bars.
Shortbread Layer
- Make the bottom layer (shortbread) by mixing together the flour, sugar, and butter in a food processor. You want the mixture to resemble coarse crumbs. If you overmix it a bit, break the dough back into pieces.
- Add the egg and vanilla and mix in. Scatter the dough in the bottom of your baking pan.
- Then press the crumbs or pieces onto the bottom of the pan to form a shortbread layer.
- Bake this layer until golden brown
Toasted Almond Layer
Make the Toasted Almond Layer:
- Combine the butter and milk in a saucepan. Heat on medium until the butter is melted.
- Add the sugar, honey, and almonds – stir to mix together.
- Spread the mixture over the browned shortbread and bake another 20 – 25 minutes until the topping is a golden brown.
- Let cool for about 10 minutes and cut into pieces while it is still warm and a little soft to make it easier to cut.
- If you let it cool completely, it will be very crunchy when you cut it. I recommend using a parchment sling if you want to let it cool completely before cutting it. The parchment sling lets you easily remove the toasted almond shortbread bars from the pan.
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FAQ:
Q: Can I use a hand mixer instead of a food processor for the shortbread base?
A: Yes, you can use a hand mixer or even a pastry cutter. Just mix until the dough resembles coarse crumbs.
Q: Is it necessary to toast the almonds before baking?
A: No, the almonds toast while baking in the oven with the topping, so there’s no need to pre-toast them.
Q: What kind of honey works best in this recipe?
A: A mild honey like clover or wildflower works well. Avoid strong varieties like buckwheat which can overpower the flavor.
Q: How do I prevent the bars from sticking to the pan?
A: Line your pan with a parchment paper sling to lift the bars out easily once they cool.
Q: Can I make these bars ahead of time?
A: Yes! They store well in an airtight container at room temperature for up to 3 days.
Q: Can I freeze Toasted Almond Shortbread Bars?
A: Absolutely. Wrap them tightly and freeze for up to a month. Thaw at room temperature before serving.
Toasted Almond Shortbread Bars
Equipment
Ingredients
Shortbread
- ½ cup salted butter (113g)
- 1¼ cup all-purpose flour (150g)
- ¼ cup sugar(50g)
- 1 egg yolk beaten
- 1 tsp vanilla extract
Filling
- 3 tbsp butter(42g)
- 2 tbsp milk
- ½ cup sugar
- 1 tbsp honey
- 1 cup sliced almonds(86g)
Instructions
Shortbread
- In a food processor add the butter, flour, and sugar. Process until mixture just starts to come together.
- Put the mixture in a bowl and add the beaten egg yolk and vanilla. Form a ball with the dough, wrap in plastic wrap, and put in the fridge for 1 hour.
- Preheat oven to 325°F.
- Press the dough evenly onto the bottom and sides of a 9 X 9-inch baking pan. Form a ½ inch rim.
- Bake until golden brown about 30 minutes.
Filling
- In a small saucepan heat the butter and milk until the butter is melted.
- Add the sugar, honey, and almonds. Stir to mix in.
- Spread filling over the warm shortbread.
- Bake another 20 - 30 minutes until it is a rich brown color.
- Let cool for 10 minutes and cut into triangles in the pan.
- If you use a parchment sling you can let the bars cool completely, then easily remove them from the pan and cut into triangles.
