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+ servings

Almond After-Dinner Bars

Delicious almond bars from Nancy Fuller of Farmhouse Rules!
Servings 12 bars


  • ¾ cup 1½ sticks unsalted butter, softened
  • ¾ cup sugar
  • 1 large egg plus 1 large egg yolk
  • ½ teaspoon almond extract
  • cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon fine salt
  • 1/3 cup strawberry rhubarb jam or jam of your choice
  • 1 tablespoon amaretto
  • ½ cup slivered almonds


  • Line an 8-inch- square baking pan with foil, with an overhang on two sides for gripping and removing the bars after baking.
  • In a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, about 2 minutes. Add the egg, yolk, and almond extract and beat until smooth.
  • Add the flour, baking powder, and salt and mix on low just until the dough comes together.
  • Flour your fingers and press about two-thirds of the dough into the prepared pan.
  • Put the crust and remaining dough in the refrigerator to chill until firm, about 30 minutes.
  • Preheat the oven to 350°F. In a small bowl, stir together the jam and amaretto.
  • Spread over the chilled crust, leaving a ½-inch border.
  • Sprinkle the almonds over the top, then crumble the remaining dough over the almonds. Bake until the jam is bubbly and the topping is golden brown, about 35 minutes.
  • Cool in the pan on a rack. Use the foil to lift the whole thing from the pan and cut into 12 squares.


Recipe from FARMHOUSE RULES by Nancy Fuller. Copyright © 2015 by Fuller Farmer LLC. Used with permission by Grand Central Life & Style. All rights reserved. Photo by Jamie Prescott.