Almond Croissant Cookie Bars Recipe

A deliciously chewy almond cookie bar with a gooey almond frangipane filling.

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Almond Croissant Cookie Bars Recipe.pdf

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Makes 12 small slices

Ingredients for cookies;                                           

380g plain flour                                                          

100g ground almonds                                              

200g brown cane sugar                                          

180g white granulated or caster sugar                

8g baking powder                                                 

4g baking soda                                                       

1tsp almond extract                                               

110g vegan butter or spread

90g vegetable shortening

100g flaked almonds

60g cold water

Ingredients for frangipane

80g plain flour

100g ground almonds

6g baking powder

60g white granulated or caster sugar

30g sunflower oil

120g boiling water

1tsp almond extract

You will also need; a 7” x 11” baking tin, baking paper, two mixing bowls, a spoon, a sieve

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Method

1.       Begin by making the frangipane filling.  Add the plain, ground almonds, sugar and baking powder into a mixing bowl and roughly mix together

2.       Add the almond extract, oil and boiling water and mix together to create a smooth paste.  Set aside until needed

3.       Line your baking tin with baking paper, this will make sure your cookies do not stick

4.       Add the vegan butter, shortening, brown sugar and granulated sugar to your mixing bowl and mix until smooth, light and fluffy

5.       Add the flour, ground almonds, flaked almonds, baking powder and baking soda and give a quick mix

6.       Add the almond extract and water and mix thoroughly until you have a smooth, thick cookie dough.  I like to bring everything together with my hands as it is a thick dough to stir with a spoon

1.       Split the dough in half

2.       Use your hands to squash one half of the dough down into the baking tin to create a flat layer across the bottom of the tin

3.       Spoon over your frangipane mixture to create the next layer in the tin

4.       Take small chunks of cookie dough at a time from the remaining half and flatten them into little patties with your hands before laying them over the frangipane to make the top layer of the cookie.  Imagine you are making a patchwork quilt!  Use any leftover dough to fill in any gaps

5.       Pop the whole tray in the fridge for an hour or two to chill the dough

6.       Heat your oven to 170-180c and bake for 20-30 minutes until the top of the cookie is lightly golden.  The may be a slight jiggle in the middle of your cookie but the dough should not feel wet

7.       Remove from the oven and bang the tin firmly on the worktop.  This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre

8.       Leave the cookie bars to cool fully in the tin

9.       Once set, remove from the tin and slice into 12

10.   Eat and enjoy!