Irresistibly Sweet Scandinavian Almond Bars Recipe

Irresistibly Buttery Scandinavian Almond Bars for Sweet Comfort

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2 cups All-Purpose Flour (Can substitute with gluten-free flour blend)
1 teaspoon Baking Powder (No substitute recommended)
0.5 teaspoon Salt (Essential for taste)
0.5 cups Unsalted Butter (Use room temperature butter)
1 cups Granulated Sugar (Can use brown sugar for deeper flavor)
1 large Egg (Can use flaxseed egg for vegan option)
1 teaspoon Almond Extract (Can substitute with vanilla extract)
0.5 cups Whole Milk (Consider low-fat or dairy-free alternatives)
1 cups Sliced Almonds (Can replace with chopped hazelnuts or pistachios)
1 cups Powdered Sugar (No substitutes unless using sugar alternative)
1 tablespoon Icing Flavoring (Almond Extract or Vanilla) (Optional swap for vanilla)

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Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until well combined.
In a separate bowl, beat ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer until light and fluffy, about 4-5 minutes.
Add in one large egg and 1 teaspoon of almond extract, mixing until fully blended.
Gradually add the flour mixture to the wet ingredients, mixing gently until just combined.
Divide the dough into four pieces and shape each into a log, about 12 inches long. Flatten each log into a strip approximately 3 inches wide.
Brush the tops of your dough strips with a splash of milk and sprinkle with sliced almonds.
Bake for 12–14 minutes, until edges are light golden brown.
Let them cool for a few minutes on the baking sheets and cut diagonally into 1-inch wide pieces.
Whisk together 1 cup of powdered sugar, 1 tablespoon of almond extract, and 2 tablespoons of milk until smooth.
Drizzle the icing over each piece and let set before serving.