Almond Bars Recipe

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"This is one of my favorite recipes for last-minute school bake sales," writes Sandy Kerrison from her home in Lockport, New York. "The cake-like snacks are the first items to go...that is, if they're not grabbed by a teacher first. I also include them in Christmas cookie gift baskets."
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:24 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 24 servings


  • 4 eggs
  • 2 cups sugar
  • 1 cup butter, melted
  • 2 cups all-purpose flour
  • 2-1/2 teaspoons almond extract
  • Confectioners' sugar

Nutritional Facts

1 each: 184 calories, 9g fat (5g saturated fat), 56mg cholesterol, 88mg sodium, 25g carbohydrate (16g sugars, trace fiber), 2g protein


  1. In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13-in. x 9-in. baking pan.
  2. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 2 dozen.
Originally published as Almond Bars in Quick Cooking November/December 2002, p22

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Reviewed Dec. 21, 2014

"I made these exactly as directed last week to take to work. They were great! Today, I made the same recipe but substituted lemon extract and added a 1/2 teaspoon of dried grated lemon peel instead of almond. These are great, too, but would add perhaps a full teaspoon of lemon peel or fresh lemon zest (even better) to give it a little more lemon flavor. I will keep this recipe handy! They are so easy to make!"

Reviewed Aug. 25, 2013

"I increase the recipe by another 4th and bake in a 10x15 pan. Then I cut the puffier edges off and slice the middle part into bars. The "scraps" are my at home treat! EVERYBODY loves these - crispy top, gooey inside, simple and delicious."

Reviewed Jul. 14, 2013

"I've made these many times. Very good!"

Reviewed Apr. 16, 2013

"When you need a quick & easy dessert - this is it! People love these these moist, flavorful bars, and it's almost embarassing to give out the recipe because it's so simple.

Make these now!"

Reviewed Jan. 15, 2013

"It was ok..."

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