Norwegian Almond Bars

Norwegian BarsClose in time to making these Norwegian Almond Bars, my sister asked me to rank pistachios, cashews, peanuts and almonds in order of preference. I told her it was impossible, except that I knew peanuts were always last. Which is not to say I don’t like peanuts, I just like them less than the others. It’s impossible for me, because I like to use different nuts for different things. But the honest truth is that an almond shortage would probably hit me the hardest. So perhaps I have to admit I like almonds the most- maybe not when eating a simple snack- but definitely when it comes to cooking. The first step is always admitting you have a problem. And you already know all about mine. Almond desserts. So this week you’re getting two more, just in time for Christmas. For whatever reason, MANY Scandinavian desserts are all about almonds. I set out to do a little research, but I couldn’t find anything worth reporting as to why that is. Instead, I’ll just index some of my favorites, as evidence that I’m right: Princess cake (which is covered in marzipan), Almond cake, these Norwegian Almond Bars, and Danish Puffs. And these are just the ones that I grew up with around the holidays. There are many more out there. This is all good news for those of us who love almonds. Norwegian Almond Bars were always on the cookie plate we gave to friends and family. They’re simple, elegant and unique. I’m sure you’ll love them. They also are nice to give away because they don’t dry out as fast as more flour based cookies.

Norwegian Almond Bars (Dough)
Serves 24
Norwegian almond bars are a classic Scandinavian dessert that's easy and delicious with two layers of buttery almond goodness.
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Prep Time
12 min
Total Time
12 min
Prep Time
12 min
Total Time
12 min
141 calories
16 g
28 g
8 g
1 g
5 g
30 g
4 g
8 g
0 g
2 g
Nutrition Facts
Serving Size
30g
Servings
24
Amount Per Serving
Calories 141
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 28mg
9%
Sodium 4mg
0%
Total Carbohydrates 16g
5%
Dietary Fiber 0g
1%
Sugars 8g
Protein 1g
Vitamin A
5%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup unsalted butter (at room temperature)
  2. 1 cup sugar
  3. 1 egg
  4. 2 cups flour
Instructions
  1. Preheat oven 350° F.
  2. Using a mixer cream the butter until fluffy.
  3. Add the sugar and mix another 1-2 minutes.
  4. Add the egg and beat 1-2 minutes.Norwegian Bars fluffy butter and sugar
  5. Finally, add in the flour in two parts.
  6. Line a 9 x 13 pan with foil.
  7. Butter the foil.
  8. Scrape the dough into the pass and press it in evenly. Norwegian Bars shortbread in pan Clean, dry hands actually work best for this, as the dough doesn’t stick to it very well.
beta
calories
141
fat
8g
protein
1g
carbs
16g
more
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/
Norwegian Almond Bar Batter
Serves 24
Norwegian almond bars are a classic Scandinavian dessert that's easy and delicious with two layers of buttery almond goodness.
Write a review
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
91 calories
9 g
18 g
5 g
2 g
1 g
22 g
7 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
22g
Servings
24
Amount Per Serving
Calories 91
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 18mg
6%
Sodium 7mg
0%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
3%
Sugars 8g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 ounces almond paste (NOT filling - sometimes packed as 7 oz. and that is fine)
  2. 2 tablespoons butter
  3. ½ cup sugar
  4. 1 teaspoon almond extract (sometimes I use a touch more)
  5. 2 eggs
  6. ½ cup sliced almonds
Instructions
  1. In the same mixing bowl (from the dough), crumble or cut the almond paste.
  2. Add the butter and sugar. Norwegian Bars almond paste and sugar
  3. Mix until uniform in texture.
  4. Add eggs one at a time mixing well.
  5. Add extract. Norwegian Bars almond paste batter
  6. Spread over the crust mixture. Norwegian Bars spread in pan
  7. Bake for 15 minutes. The edges should just be starting to set but it should still be quite wet. Norwegian Bars setting on edge
  8. Sprinkle sliced almonds over the top and bake an additional 10-15 minutes. Norwegian Bars almonds scattered
  9. The split baking time prevents the almonds from browning, but allows them to imbed into the surface of the bars.
  10. Let cool.
  11. Cut into slices or squares.Norwegian Bars cut into squares
Notes
  1. This recipe cuts in half easily. Since you can’t buy half an egg, just use the yolk for the dough layer. Use and 8x8 pan instead of the 9x13.
beta
calories
91
fat
5g
protein
2g
carbs
9g
more
Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

Comments

Norwegian Almond Bars — 9 Comments

  1. Barrett, these look amazing. This is definitely something my family would want to eat over the holidays. I’m making them!

  2. My daughter and I just made these for International Day with the Girl Scouts. Her country was Norway. After a long search for a recipe that looked not too complicated and that I didn’t have to make a special trip to the grocery store for a long list of ingredients that are not already in my pantry, these bars were very quick and simple to make. Thank You!

  3. I am so glad I found this recipe. My junior year college roommate’s (1973/1974) mother used to make something very similar. I had the recipe once, but I have no idea where it is–probably in a box in my Mother’s attic. These bars taste just like the ones I remember from long ago. The flavors tend
    to mellow in a good way after a couple of days. I’ve already been asked to make these for Christmas. Thank you for the wonderful recipe and bring back good memories.

  4. Made these for a reception after Evensong at the local Anglican Church. Everyone who is partial to almond loved them. Will make again. My almond paste was very stiff, so I grated it after putting it in the freezer for an hour. Freezing made it MUCH easier to work with.

  5. Made them last night and they were amazing! My crust layer was super sticky so getting it in place was difficult – but worth the effort.