Almond Cookie Bar


by: Anncoo

This Almond Cookie Bar is really worth trying and addictive as it's very crispy and fragrant with every bite that makes me reaching out for more. Definitely a keeper! I should have doubled the recipe so that I can have more to share with my family and friends.


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serves: 4-5

60g Brown sugar

120 g Butter, at room temperature

80 g Wholemeal flour

80 g Plain flour, sifted

For Topping

Apricot Gel/Jam, as needed

60 g Butter, melted

80 g Almond flakes

20 g Oatmeal Crushed cornflakes

25 g Brown sugar

2 tbsp Fresh milk

Nutrition Facts
Almond Cookie Bar

Servings Per Recipe: 4

Amount per Serving

Calories: 969

  • Total Fat: 47.6 g
  •     Saturated Fat: 24.2 g
  •     Trans Fat: 1.5 g
  • Cholesterol: 97.5 mg
  • Sodium: 379.9 mg
  • Total Carbs: 136.7 g
  •     Dietary Fiber: 6.6 g
  •     Sugars: 74.2 g
  • Protein: 10.3 g

how is this calculated?

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1.  Beat butter and sugar until light and fluffy.

2.  In a bowl combine wholemeal flour and plain flour together, then mix in the butter mixture with a rubber spatula and knead gently to a soft dough.

3.  Turn out the dough on to a flour surface or line with a plastic sheet below and with another plastic sheet on top. Then roll to a square. Chill for at least 1 hour.

4.  Transfer the dough on a non grease paper and cover with a plastic sheet on top, then roll to dough to about 3mm thick.

5.  Prick the dough with a fork and bake for about 15-18 minutes until brown at preheated oven 180C and leave biscuit to cool.

6.  Spread the apricot jam over the top of the biscuit, set aside.

7.  Mix topping ingredients and spread evenly on the biscuit with a palette knife.

8.  Bake for 15 minutes until golden.

9.  Remove cooked biscuit from the oven and leave to cool completely, then cut into bars.

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