Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 2–3 tablespoons ice water
- 1 cup almond paste (store-bought or homemade)
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1 large egg white (for egg wash)
- Optional: sliced almonds for topping
Substitution suggestions: If you want a gluten-free option, a blend of almond flour and gluten-free all-purpose flour can work in the crust, though texture will vary slightly. For a dairy-free version, swap butter with coconut oil or a vegan butter substitute—just keep it chilled. And if almond paste feels intimidating, you can blend together blanched almonds, a bit of sugar, and a touch of almond extract to make a quick homemade filling.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I always find that parchment makes clean-up a breeze, especially on busy days.
- In a large bowl, combine the flour, sugar, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This is the part where my kids love to “help”—it’s messy but fun!
- Add the egg yolk and 2 tablespoons of ice water. Mix gently until the dough just starts to come together. If it feels dry, add the remaining tablespoon of water, one teaspoon at a time. Don’t overwork the dough—it should be crumbly but hold together when pressed.
- Form the dough into a flat disk, wrap it in plastic wrap, and chill for at least 30 minutes. This step always reminds me of my grandmother’s patience—good things take time!
- While the dough chills, prepare the almond filling. In a medium bowl, crumble the almond paste and mix it with powdered sugar and almond extract until smooth and spreadable. If the mixture feels too stiff, a drop or two of water will loosen it up.
- Roll out the chilled dough on a lightly floured surface into a rectangle about 10 by 12 inches. Transfer it to your prepared baking sheet.
- Spread the almond filling evenly over the dough, leaving a 1/2-inch border around the edges. This border will help seal the bars and keep the filling inside as it bakes.
- Carefully roll the dough from the long side into a tight log, pinching the edges to seal the seam and ends. This step can be a little tricky, but take your time—if your dough cracks, just gently press it back together.
- Brush the entire log with the beaten egg white to give it that beautiful golden shine once baked. If you like, sprinkle sliced almonds on top for extra crunch and visual appeal.
- Bake for 30 to 35 minutes or until the pastry is golden brown and crisp. You’ll know it’s done when it smells nutty and irresistible—my kids always start hovering at this point!
- Allow the log to cool slightly before slicing into 12 bars with a sharp knife. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International