Chewy Almond Croissant Bars

These Almond Croissant Bars capture everything I love about a bakery almond croissant — buttery pastry, deep almond flavor, and a soft, slightly gooey center — all baked into an easy square pan.

A rich, almond-scented sugar tart crust forms the base, followed by a chewy marzipan layer and a fluffy almond frangipane topping. Finished with a dusting of powdered sugar, they look and taste like something you’d find behind the glass at your favorite café.

Elegant, comforting, and exquisite.

Details:

• Yield: 9–12 bars

• Pan: 8x8-inch square pan

• Texture: Tender crust, chewy almond center, soft frangipane top

• Flavor: Buttery, deeply almond-forward, not overly sweet

Ingredients:

Sugar Tart Crust:

• ½ cup (115g) unsalted butter, softened

• ¼ cup (50g) granulated sugar

• 2 large egg yolks

• ½ teaspoon vanilla extract

• ¼ teaspoon almond extract

• 1 cup (130g) all-purpose flour

• ¼ teaspoon fine sea salt

Marzipan Layer:

• 7 oz marzipan tube, finely chopped

• 1 tablespoon granulated sugar

• 2 tablespoons heavy cream or milk

• ½ teaspoon almond extract

Almond Frangipane:

• ½ cup (115g) unsalted butter, softened

• ⅓ cup (65g) granulated sugar

• 2 large eggs, room temperature

• 1 cup (100g) almond flour

• 2 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• ½–¾ teaspoon almond extract

• Pinch of salt

Topping:

• Sliced almonds

• Powdered sugar, for dusting

Instructions

1. Prepare the Pan

Preheat the oven to 350°F (175°C).
Grease and line an 8x8-inch baking pan with parchment, leaving an overhang for easy removal.

2. Make the Crust

In a bowl, beat the butter and sugar until light and creamy. Add the egg yolks, vanilla extract, and almond extract and mix until smooth. Stir in the flour and salt just until a soft dough forms.

Press the dough evenly into the prepared pan. Lightly prick the surface with a fork.

Bake for 12–14 minutes, until just set and lightly golden at the edges.
Remove from the oven and set aside while preparing the filling.

3. Prepare the Marzipan Layer

In a small bowl, mash the marzipan with the sugar, cream, and almond extract until smooth and spreadable. This is done easiest with a hand held electric mixer, but a stand mixer with the paddle attachment would also work. It should resemble thick frosting.

Gently spread the marzipan over the warm crust — this helps it spread evenly without tearing the base.

4. Make the Frangipane

In a clean bowl, beat the butter and sugar until pale and fluffy, about 2–3 minutes. Beat in the eggs one at a time, scraping down the bowl as needed.

Add the almond flour, all-purpose flour, vanilla, almond extract, and salt. Mix until smooth.

Carefully spread the frangipane over the marzipan layer.
If using, sprinkle sliced almonds evenly over the top.

5. Bake

Bake for 23–27 minutes, until the top is lightly golden and the center is just set with a slight jiggle.

Do not overbake — the bars will continue to firm up as they cool.

6. Cool & Finish

Let the bars cool completely in the pan. Lift out using the parchment, dust generously with powdered sugar, and slice into squares or rectangles.

Notes

• These bars are even better the next day once the almond layers have settled.

• For cleaner slices, chill briefly before cutting.

• Serve at room temperature for the best flavor and texture.