Toasted Almond Frangipane Bars Recipe

I love almond frangipane, and if you enjoy almonds, these bars are for you. I wanted a portable version of a frangipane tart that doesn’t require refrigeration but still delivers the same tender texture and almond-forward flavor. The goal was a sturdy, moist crust with a thick, soft frangipane layer topped with toasted sliced almonds. These toasted almond frangipane bars achieve that and are simply irresistible.

I experimented with a shortbread crust but found it too dry for this application. Instead, a slightly more tender sweet pastry works best—soft enough to provide balance to the frangipane while holding its shape when cut into bars. This recipe yields a full 9 x 13-inch pan of bars, perfect for sharing or for keeping a batch on hand.

Tips for making almond frangipane bars

The crumbly sweet pastry for these bars can be made either by hand or in a food processor. Using a food processor speeds the process and minimizes dishes, but both methods work well. The pastry will be crumbly after mixing; press it evenly into the pan rather than trying to roll it out. Uniform thickness, especially along the edges, ensures even baking.

Sweet pastry crust

This crust can be difficult to roll, so simply press the crumbly dough into the pan with your fingertips until it forms a smooth, even layer. Before adding the frangipane, pre-bake the crust for a few minutes until it just begins to brown. The crust contains egg and baking powder, so it will puff slightly; poke a few holes in the bottom with a fork to release trapped air and prevent large pockets from forming. Avoid using pie weights, since the crust benefits from a little lift while par-baking.

Press pastry evenly into the pan.

Poke small holes in the crust to prevent air pockets.

Frangipane filling

Frangipane can be prepared ahead and refrigerated for up to a week. The filling is a simple blend of almond flour (or almond meal), eggs, butter, sugar, a pinch of salt, and almond extract for aroma. Use a teaspoon of pure almond extract for the best, natural almond flavor—avoid imitation extracts, which can taste artificial.

For easier handling, chill the frangipane until it firms slightly before spreading it onto the cooled, pre-baked crust. This helps you achieve a neat, thick layer without the filling running into the pan edges.

Spread chilled frangipane over the cooled crust so it stays thick and even.

Top with sliced almonds and press gently to embed them.

When you add the sliced almonds, press them lightly into the frangipane with your fingers so they bake into the surface. This keeps the almonds attached after baking and gives a nicely toasted, bonded topping.

Allow the finished slab to cool before cutting into bars—this helps the frangipane set and gives clean edges.

TOASTED ALMOND FRANGIPANE BARS

These bars deliver a crisp, tender crust beneath a thick, almond-rich frangipane and a toasted sliced almond topping. They’re ideal for parties, picnics, or as an everyday treat.

Yields

Makes one 9 x 13-inch pan, about 24 bars.

Prep & timing

• Prep time: about 30 minutes
• Cook time: about 40 minutes
• Cooling time: about 1 hour
• Total time: about 2 hours 10 minutes

Ingredients

Pastry

• 113 grams butter
• 67 grams sugar
• 1 large egg
• 240 grams all-purpose flour
• 1 tsp baking powder
• ⅛ tsp salt

Frangipane

• 113 grams unsalted cold butter
• 67 grams sugar
• 2 large eggs
• 120 grams almond flour (almond meal)
• 18 grams all-purpose flour
• ¼ tsp salt
• 1 tsp pure almond extract

Topping

• 1 cup sliced almonds

Instructions — overview

Make the crust (by hand or food processor)

• Preheat oven to 400°F (204°C).
• Cream butter and sugar, then beat in the egg. Sift together flour, baking powder and salt, and fold into the butter mixture until crumbly. Do not overmix.
• Press the crumbly dough evenly into a 9 x 13-inch pan. Prick the bottom a few times with a fork and pre-bake for about 8 minutes or until the crust just begins to brown. Cool completely.
• Reduce oven temperature to 350°F (176°C) before baking the filled bars.

Prepare the frangipane

• Cut the cold butter into small ½” (1.25 cm) cubes.
• In a food processor (or by hand), combine almond flour, all-purpose flour, salt, and sugar. With the processor running, add the eggs one at a time, then add the butter and process until smooth and spreadable.
• Stir in the almond extract. Chill the frangipane briefly to thicken if needed, then spread it over the cooled pre-baked crust.

Add topping and bake

• Sprinkle the sliced almonds evenly across the frangipane and press them lightly into the filling so they adhere.
• Bake at 350°F (176°C) for about 30 minutes, or until the frangipane is set and lightly golden.
• Cool completely before cutting into squares so the bars hold their shape.

These bars are addictive—store them at room temperature for a day or refrigerate for longer storage. Enjoy with tea or coffee, and be sure to save a few for the next day; the flavors marry beautifully after resting.