These Almond Croissant Shortbread Bars are a dreamy twist on the classic French pastry — buttery shortbread layered with rich, almond-scented frangipane and finished with toasted sliced almonds. Every bite tastes like a flaky almond croissant, but in soft, melt-in-your-mouth bar form.
A crisp, golden shortbread base gives way to a smooth, nutty almond filling that’s lightly sweet, perfectly buttery, and elegant enough for brunch, holidays, or afternoon coffee breaks. Simple ingredients come together to create bakery-style flavor at home — no pastry skills required.
These bars are easy to make, irresistibly fragrant, and perfect for almond lovers. They slice beautifully for gifting, dessert trays, or make-ahead treats that get even better the next day.
Why you’ll love this recipe!
What ingredients do I need?
- Shortbread Layer
- Unsalted Butter: The foundation of flavor — gives richness, tenderness, and that signature buttery aroma.
- Granulated Sugar: Sweetens and helps create a smooth, crisp shortbread texture.
- Egg: Adds moisture and helps the shortbread hold together.
- Vanilla Extract: Adds warmth and enhances the buttery base.
- All-Purpose Flour: Provides structure while keeping the texture tender.
- Cornstarch: Adds lightness and a melt-in-your-mouth quality.
- Baking Soda: Gives a slight lift for a less dense bite.
- Salt: Balances sweetness and enhances the buttery flavor.
- Frangipane Layer
- Unsalted Butter: Creates a smooth, luscious almond filling that bakes creamy and rich.
- Granulated Sugar: Sweetens the frangipane and helps it caramelize slightly as it bakes.
- Salt: Rounds out the almond and vanilla notes.
- Superfine Almond Flour: The star of the layer — gives that classic almond croissant flavor and tender texture.
- Egg: Binds the filling and gives structure as it bakes.
- Almond Extract: Provides that distinct almond pastry flavor — fragrant and nutty.
- Toasted Sliced Almonds: A finishing touch that adds crunch, aroma, and an elegant, bakery-style look.
Recipe Variations
- Chocolate Drizzle: Finish cooled bars with melted dark or white chocolate.
- Raspberry Swirl: Spread a thin layer of raspberry jam between the shortbread and frangipane.
- Coconut Almond Bars: Add ¼ cup shredded coconut to the frangipane layer.
- Lemon-Almond: Add 1 tsp lemon zest to the frangipane for a bright, citrusy twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the shortbread.
Pro Tips
- Cream butter and sugar well. This gives your shortbread that signature light, crumbly texture.
- Use superfine almond flour. It keeps the frangipane smooth and creamy.
- Toast the sliced almonds lightly before topping for deeper flavor and crunch.
- Don’t overbake. The edges should be golden, but the center still soft.
- Cool completely before slicing. This helps layers set cleanly.
Can I Substitute?
Yes! Like always though, any substitutions can potentially change the texture and/or flavor of the recipe.
- Dairy-Free: Use vegan butter or margarine in both layers.
- Gluten-Free: Substitute all-purpose flour with a high-quality 1:1 gluten-free baking blend.
- Lower Sugar: Replace half the sugar with a zero-calorie sweetener like monk fruit or allulose.
- Nut-Free: Swap almond flour with sunflower seed flour and omit almond extract — try vanilla or coconut instead.
Leftovers and Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps fresh up to 1 week — serve at room temperature for best texture.
- Freeze: Layer bars between parchment and freeze for up to 2 months. Thaw overnight in the fridge before serving.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Almond Croissant Shortbread Bars
Ingredients
Shortbread—
- 1 c. Unsalted butter softened
- 1/3 c. Granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 c. All purpose flour
- 4 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
Frangipane—
- 6 tbsp unsalted butter softened
- 2/3 c. Granulated sugar
- 1/2 tsp salt
- 1 1/4 c. superfine almond flour
- 1 egg
- 2 tsp Almond extract
- 3-4 tbsp Sliced almonds toasted lightly, for topping
Instructions
- Preheat oven to 375F and line a 8×8” baking pan with parchment paper.
- Shortbread: In a stand mixer, beat butter until smooth and creamy. Add in sugar and cream together until smooth. Add in egg and vanilla and beat again. Add in dry ingredients and stir until completely combined. Press the shortbread mix firmly into the bottom of the baking pan, making it as even as possible. Bake for 10 minutes while making the frangipane.
- Frangipane: In a stand mixer, beat butter, sugar and salt together until smooth. Add in the remaining ingredients and stir until fully mixed.
- Remove shortbread from oven and top with frangipane, spreading evenly. Sprinkle the top with sliced almonds.
- Bake for 20-22 minutes.
- Allow to cool completely before dusting with powdered sugar (if desired) and slicing. Enjoy!
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.