Close in time to making these Norwegian Almond Bars, my sister asked me to rank pistachios, cashews, peanuts and almonds in order of preference. I told her it was impossible, except that I knew peanuts were always last. Which is not to say I don’t like peanuts, I just like them less than the others. It’s impossible for me, because I like to use different nuts for different things. But the honest truth is that an almond shortage would probably hit me the hardest. So perhaps I have to admit I like almonds the most- maybe not when eating a simple snack- but definitely when it comes to cooking. The first step is always admitting you have a problem. And you already know all about mine. Almond desserts. So this week you’re getting two more, just in time for Christmas. For whatever reason, MANY Scandinavian desserts are all about almonds. I set out to do a little research, but I couldn’t find anything worth reporting as to why that is. Instead, I’ll just index some of my favorites, as evidence that I’m right: Princess cake (which is covered in marzipan), Almond cake, these Norwegian Almond Bars, and Danish Puffs. And these are just the ones that I grew up with around the holidays. There are many more out there. This is all good news for those of us who love almonds. Norwegian Almond Bars were always on the cookie plate we gave to friends and family. They’re simple, elegant and unique. I’m sure you’ll love them. They also are nice to give away because they don’t dry out as fast as more flour based cookies.
Norwegian Almond Bars (Dough)
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup sugar
- 1 egg
- 2 cups flour
Instructions
- Preheat oven 350° F.
- Using a mixer cream the butter until fluffy.
- Add the sugar and mix another 1-2 minutes.
- Add the egg and beat 1-2 minutes.
- Finally, add in the flour in two parts.
- Line a 9 x 13 pan with foil.
- Butter the foil.
- Scrape the dough into the pass and press it in evenly.
Clean, dry hands actually work best for this, as the dough doesn’t stick to it very well.
Norwegian Almond Bar Batter
Ingredients
- 8 ounces almond paste NOT filling - sometimes packed as 7 oz. and that is fine
- 2 tablespoons butter
- ½ cup sugar
- 1 teaspoon almond extract sometimes I use a touch more
- 2 eggs
- ½ cup sliced almonds
Instructions
- In the same mixing bowl (from the dough), crumble or cut the almond paste.
- Add the butter and sugar.
- Mix until uniform in texture.
- Add eggs one at a time mixing well.
- Add extract.
- Spread over the crust mixture.
- Bake for 15 minutes. The edges should just be starting to set but it should still be quite wet.
- Sprinkle sliced almonds over the top and bake an additional 10-15 minutes.
- The split baking time prevents the almonds from browning, but allows them to imbed into the surface of the bars.
- Let cool.
- Cut into slices or squares.
Barrett, these look amazing. This is definitely something my family would want to eat over the holidays. I’m making them!
Awesome. I hope you enjoy, and I’d love to hear how it goes afterwards! Happy Holidays.
My daughter and I just made these for International Day with the Girl Scouts. Her country was Norway. After a long search for a recipe that looked not too complicated and that I didn’t have to make a special trip to the grocery store for a long list of ingredients that are not already in my pantry, these bars were very quick and simple to make. Thank You!
So glad you found them. What a fun activity. I hope you enjoyed them as well!
I am so glad I found this recipe. My junior year college roommate’s (1973/1974) mother used to make something very similar. I had the recipe once, but I have no idea where it is–probably in a box in my Mother’s attic. These bars taste just like the ones I remember from long ago. The flavors tend
to mellow in a good way after a couple of days. I’ve already been asked to make these for Christmas. Thank you for the wonderful recipe and bring back good memories.
I’m glad you found them too. I love this recipe. It’s a house favorite. Enjoy!
Made these for a reception after Evensong at the local Anglican Church. Everyone who is partial to almond loved them. Will make again. My almond paste was very stiff, so I grated it after putting it in the freezer for an hour. Freezing made it MUCH easier to work with.
Any thing with almond paste is my favorite dessert!!!!na
Made them last night and they were amazing! My crust layer was super sticky so getting it in place was difficult – but worth the effort.