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Best Almond Shortbread Bars Recipe with Almond Glaze

Best Almond Shortbread Bars

Buttery almond shortbread is pressed into a square pan, baked until lightly golden, and topped with almond glaze and sliced almonds. The finished bars are tender, crumbly, and easy to slice for cookie trays, afternoon treats, or holiday desserts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 minute
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Shortbread
  • 1 cup Unsalted butter, softened
  • 1/2 cup Granulated sugar
  • 1 teaspoon Almond extract
  • 2 cups All-purpose flour
  • 1/4 teaspoon Salt
Shortbread topping
  • 1/3 to 1/2 cup Sliced almonds
Almond Glaze
  • 1/2 cup Confectioners’ sugar
  • 1 to 2 tablespoons Milk or heavy cream
  • 1/4 teaspoon Almond extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line an 8- or 9-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift out the cooled shortbread.
  2. Cream the softened butter and granulated sugar until smooth and well blended. Mix in 1 teaspoon of almond extract, taking care not to whip the mixture excessively.
  3. Whisk the all-purpose flour and salt together in a separate bowl. Add the dry ingredients gradually to the butter mixture, mixing only until a soft, crumbly dough forms.
  4. Press the dough evenly into the prepared pan, compacting it firmly into the corners. Sprinkle the sliced almonds over the surface, if using, and press them lightly into the dough.
  5. Chill the pressed dough for 20 to 30 minutes if the kitchen is warm or if the dough feels very soft. Bake for 20 to 25 minutes, until the edges are lightly golden and the center is set without browning across the entire top.
  6. Cool the shortbread in the pan for at least 30 minutes. Whisk the confectioners’ sugar, milk or heavy cream, and 1/4 teaspoon almond extract into a pourable glaze, then drizzle it over the cooled bars.
  7. Allow the glaze to set before lifting the shortbread from the pan. Use a sharp knife to cut it into 16 to 24 bars or wedges, wiping the blade between cuts for cleaner edges.

Notes

Use softened butter rather than melted butter for the best texture. If the room is warm, chill the pressed dough for 20 to 30 minutes before baking. Store cooled, glazed bars in an airtight container at room temperature and cut only after the glaze has set.