An almond-based cookie bar filled with a luscious frangipane center, topped with flaked almonds, and a sprinkle of powdered sugar. No fancy shaping or eggs needed – this recipe comes together quickly and tastes just like the real deal, but in half the time!
Ingredients
Method
Make the Frangipane:
- In a large bowl, beat the room temperature butter with an electric whisk until light and fluffy.
- Add the sugar and whisk again for 1-2 minutes until it’s creamy and airy.
- Mix in the yogurt one tablespoon at a time, then add the almond extract and whisk until combined.
- Gently fold in the ground almonds and flour until just mixed.
- Chill the frangipane in the fridge while you prepare the cookie dough.
Prepare the Cookie Dough:
- In another bowl, cream together the melted butter and sugars.
- Add the yogurt and almond extract, mixing until well combined.
- Stir in the all-purpose flour, self-rising flour, and ground almonds until just combined (don’t overmix!).
Assemble the Bars:
- Line a 6×6-inch baking pan with parchment paper.
- Press half of the cookie dough into the bottom of the pan.
- Spread a layer of the chilled frangipane on top.
- Cover with the remaining cookie dough, and sprinkle the flaked almonds over the top.
- Chill in the fridge for at least 30 minutes.
Bake:
- Preheat your oven to 340°F (170°C).
- Bake for 20-30 minutes, or until the top is golden brown.
- Let the bars cool in the pan before slicing.
Finish:
- Dust with powdered sugar just before serving.