4 Ingredient Almond Croissant Bars
Soft, chewy almond croissant bars made with just four simple ingredients. Naturally sweetened with maple syrup and packed with rich almond flavor, these easy bars bake up like a cross between blondies and frangipane—golden on the edges, tender in the center, and finished with a crisp almond topping.
Ingredients
- 2 large eggs, lightly whisked
- 1/2 cup +2 tbsp (5 fl oz/150ml) maple syrup
- 3 cups (274g) superfine blanched almond flour, see note before starting
- 1/3 cup + 1 tbsp (38g) sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the eggs and maple syrup until smooth and fully combined. If adding almond extract, add 1/2 tsp at this time and whisk it in.
- Add the almond flour and fold with a spatula until a thick, smooth batter forms and no dry spots remain. The batter will be thick, like a paste.
- Transfer the batter to the prepared pan and spread into an even layer, smoothing the top with an offset spatula or the back of a spoon. You can also press a piece of parchment paper on top and then use your hands to smooth the mixture evenly across (remove the parchment paper on top when you're done). Sprinkle the sliced almonds evenly over the top, gently pressing them into the surface.
- Bake for 25–30 minutes, until the bars are golden brown around the edges and lightly browned on the surface. The center should look set and no longer appear wet or raw. A toothpick inserted should come out clean.
- Let the bars cool in the pan fully before removing. After removing the bars from the pan, cut them with a large sharp knife. If desired, you can also dust the bars with powdered sugar before cutting.
- Store any uneaten bars in an airtight container in the fridge or freezer.
Notes
- Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe.
- I used Kirkland superfine almond flour.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Almond extract note: I like adding almond extract because it adds a more intense almond flavor and the smell is more like the smell of almond croissants. However, if you don't like almond extract or don't have any on hand, you don't need it.
- Estimated nutrition does not include optional powdered sugar dusting.
Serving: 1bar, Calories: 223kcal, Carbohydrates: 16g, Protein: 7g, Fat: 15g, Saturated Fat: 1g, Sodium: 12mg, Fiber: 3g, Sugar: 11g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!