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overhead view of vegan almond croissant bars topped with powdered sugar.
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Almond Croissant Bars

These Almond Croissant Bars are layered with a shortbread cookie crust, vegan almond frangipane, a cookie crumble, and sliced almonds. It’s everything you love about almond croissants in a sweet, hand-held vegan cookie bar!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: French
Servings: 16 servings
Calories: 402kcal
Author: Nora Taylor

Ingredients

Cookie Crust

  • 1 cup vegan butter softened
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Vegan Frangipane

  • 2 cups almond flour
  • 1 cup granulated sugar
  • 4 tablespoons vegan butter softened
  • 1/2 cup unsweetened almond milk
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons almond extract

Topping

  • 1 cup sliced almonds
  • 2-3 tablespoons powdered sugar
US Customary - Metric

Instructions

  • Prepare: Preheat the oven to 350 degrees F and line a 9x9 inch metal baking pan with parchment paper.
  • Make the cookie dough: Add the softened vegan butter and sugar to a large bowl. With a stand mixer (using the paddle attachment) or handheld mixer, mix until creamy and smooth. Now add the vanilla and almond extracts and mix until well combined. Add the flour, then sprinkle the baking soda and salt on top of the flour. Mix until just combined and set aside while you make the vegan frangipane.
  • Make the frangipane: Add all almond filling ingredients to a food processor and process on high until creamy and smooth, about 2 minutes. Scrape the sides as needed.
  • Layer the bars: Press about two-thirds of the cookie dough evenly into the prepared pan. Spread the frangipane on top of the dough in the pan, into an even layer. Crumble the rest of the cookie dough all over the top of the frangipane. Sprinkle the sliced almonds on top of the crumble and press them down a little bit.
  • Bake: Bake in the center rack of the oven for 30-35 minutes, until the edges are golden and the almonds on top turn a little darker.
  • Cool and serve: Let the bars cool for at least 30 minutes, but better to let them cool completely if you can! Sprinkle with powdered sugar before slicing into bars. Enjoy!

Notes

  1. Gluten-free: Substitute a gluten-free flour, such as King Arthur's Measure for Measure or Better Batter.
  2. Store in the refrigerator for up to 4 or 5 days in a covered container. They can also be frozen.

Nutrition

Serving: 1of 16 bars | Calories: 402kcal | Carbohydrates: 47g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 268mg | Potassium: 74mg | Fiber: 3g | Sugar: 27g | Vitamin A: 673IU | Calcium: 58mg | Iron: 2mg