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Eggless Almond Croissant Cookie Bars

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Course Dessert

Ingredients
  

For the Cookie:

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup melted butter dairy or dairy-free
  • 1/4 cup Greek-style yogurt dairy or dairy-free
  • 3/4 cup all-purpose flour
  • 2/3 cup self-rising flour
  • 2/3 cup ground almonds almond meal
  • 1 teaspoon almond extract
  • 1 cup flaked almonds
  • Powdered sugar for dusting

For the Frangipane:

  • 1/2 cup room temperature butter dairy or dairy-free
  • 2/3 cup granulated sugar
  • 1/4 cup Greek-style yogurt dairy or dairy-free
  • 1/2 teaspoon almond extract
  • 1 cup ground almonds almond meal
  • 1/3 cup all-purpose flour

Instructions
 

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 6x6-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.