There are certain bakes that feel like a warm hug, and these Almond Banket Bars are exactly that. If you’ve ever had the pleasure of trying a traditional Dutch banketstaaf, you’ll recognize the incredible aroma of sweet almond and buttery pastry. These bars capture that same magical flavor profile but in a much simpler, slice-and-serve form. Imagine a tender, melt-in-your-mouth shortbread crust, a rich and chewy almond paste filling, and a crumbly, golden-brown topping. They are elegant enough for a holiday cookie platter but simple enough to whip up for a cozy weekend treat with a cup of coffee. Let’s get baking!
The Story Behind These Buttery Dutch-Inspired Bars
My love for all things almond started with my first taste of a real Dutch banketstaaf during the holidays years ago. It’s a delicate, log-shaped pastry filled with almond paste, and while it’s absolutely divine, it can be a bit fussy to make from scratch. I wanted to capture that soul-warming flavor without the intricate shaping and rolling. That’s how these Almond Banket Bars were born. They have all the essential components: the buttery, tender pastry that serves as both the base and the crumble topping, and that gloriously rich, sweet almond paste center. It’s a tribute to the classic, redesigned for the modern home baker who values both tradition and simplicity. I love how these bars make the house smell incredible, instantly signaling that something special is coming out of the oven.
Assembling Your Almond Banket Bar Ingredients
The beauty of this recipe lies in its simple, high-quality ingredients. The real star here is the almond paste, so try to get a good one! It provides a much deeper, more authentic almond flavor than extract alone. For the crust, cold butter is non-negotiable; it’s the secret to that perfectly tender, shortbread-like texture. Here’s everything you’ll need to have on hand.
Equipment
- 8×8 inch (20×20 cm) square baking pan
- Parchment paper
- Food processor
- Electric mixer (handheld or stand)
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
Ingredients
For the Crust:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (60g) powdered sugar
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, cold and cubed
- 1 large egg yolk
- ½ teaspoon almond extract
For the Almond Filling:
- 7 oz (200g) almond paste, crumbled
- ⅓ cup (67g) granulated sugar
- 1 large egg
- 2 tablespoons (28g) unsalted butter, melted
- ½ teaspoon almond extract
- Pinch of salt
For the Topping (Optional):
- ¼ cup sliced almonds
- 1 tablespoon coarse sanding sugar
Crafting the Perfect Pastry, Layer by Layer
This recipe comes together in three straightforward stages: making the buttery crust, whipping up the dreamy almond filling, and putting it all together. Don’t rush the process, and you’ll be rewarded with a truly spectacular treat. Let’s walk through it together.
Creating the Tender Shortbread Foundation
- Prepare your workspace. First things first, get your oven preheating to 350°F (175°C). While it heats up, prepare your 8×8 inch pan. I like to line mine with parchment paper, leaving a bit of overhang on two opposite sides. This creates little “handles” that make lifting the entire block of bars out for cutting a breeze later on.
- Make the crust mixture. In the bowl of a food processor, add the all-purpose flour, powdered sugar, and salt. Give it a few quick pulses just to combine everything evenly. Now, scatter the cold, cubed butter over the top. Pulse the mixture about 10-15 times. You’re looking for a texture that resembles coarse, sandy crumbs. Seeing little flecks of butter is a good thing—those are what will make the crust tender and flaky.
- Bring the dough together. Add the egg yolk and the almond extract to the food processor. Pulse again, but only just until the dough starts to clump together. Be careful not to overmix here! Overworking it can make the crust tough.
- Form the bottom layer. Scoop out about two-thirds of this crumbly mixture and press it firmly and evenly into the bottom of your prepared pan. Use your fingers or the bottom of a measuring cup to get a nice, compact base. Set the remaining one-third of the crust mixture aside for the topping.
Whipping Up the Rich Almond Paste Center
- Start with the almond paste. In a separate mixing bowl, crumble the almond paste into small pieces. Add the granulated sugar. Using an electric mixer on a low speed, beat these two together until the mixture looks sandy and the paste is broken down. This step is key to avoiding a lumpy filling.
- Make it smooth. Add the egg, melted butter, almond extract, and a small pinch of salt. Now, increase the mixer speed to medium and beat until the filling is wonderfully smooth and creamy. You’ll notice the incredible aroma of almond filling your kitchen at this point—it’s one of my favorite parts of making these!
The Final Assembly and Bake to Golden Perfection
- Add the filling. Pour the beautiful almond filling over the shortbread base in the pan. Use a rubber spatula to gently spread it into an even layer, making sure it reaches all the way to the edges.
- Create the crumb topping. Take the one-third of the crust mixture that you reserved earlier and crumble it evenly over the top of the almond filling. Don’t worry about it being perfect; a rustic, uneven crumble looks beautiful. If you’re using them, now is the time to sprinkle the sliced almonds and a little coarse sanding sugar over the top for extra crunch and a lovely sparkle.
- Bake the bars. Place the pan in your preheated oven and bake for 35 to 40 minutes. You’ll know they’re done when the top is a light golden brown and the edges look set and slightly pulled away from the sides of the pan.
- The most important step: cooling! Remove the pan from the oven and place it directly on a wire rack. Now comes the hard part—you must let the bars cool completely in the pan. I mean it! This takes at least 2 hours. The filling needs this time to set up properly. If you try to cut them while they are still warm, you’ll have a gooey (though delicious) mess. Once they’re fully cooled, use the parchment overhangs to lift them out of the pan and onto a cutting board. Cut into 16 squares and enjoy!
Common Mistakes to Avoid for Flawless Bars
Over the years, I’ve learned a few things about what makes these bars truly great. Here are some common slip-ups to watch out for to ensure yours turn out perfectly every time.
- Overworking the Crust: It’s easy to get carried away with the food processor, but pulsing the dough just until it clumps is crucial. Overmixing develops the gluten in the flour, resulting in a tough, hard crust instead of a tender, crumbly one.
- Lumpy Almond Filling: If you just toss all the filling ingredients in at once, the almond paste can stay in stubborn clumps. Be sure to beat the crumbled paste with the sugar first to break it down into a sandy texture before adding the wet ingredients.
- Cutting the Bars While Warm: I know it’s tempting to dive in when they’re fresh from the oven, but patience is a virtue here. The almond filling is very soft when hot and needs to cool completely to set. Cutting them warm will cause the filling to ooze out, and you won’t get clean, neat squares.
- Using Marzipan Instead of Almond Paste: While they seem similar, almond paste and marzipan are not interchangeable. Almond paste has a coarser texture and a more potent, less sweet almond flavor, which is what you want for this filling. Marzipan is much sweeter and smoother, and it won’t yield the same rich result.
Creative Twists on the Classic Banket Recipe
While this classic recipe is fantastic as is, it also serves as a wonderful canvas for a few creative variations. Here are some ideas I’ve played with:
- Add a Layer of Jam: Spread a thin layer of raspberry or apricot jam over the bottom crust before adding the almond filling. The tartness of the fruit is a beautiful complement to the sweet almond.
- Introduce Some Citrus: Add the zest of one orange or lemon to either the crust mixture or the almond filling for a bright, fresh note that cuts through the richness.
- Drizzle with a Glaze: Once the bars are completely cool, whisk together some powdered sugar with a tiny bit of milk or water and a drop of almond extract to create a simple glaze. Drizzle it over the top for an extra touch of sweetness and a bakery-style finish.
- Warm Spice: For a cozy, autumnal twist, add a ¼ teaspoon of cardamom or cinnamon to the flour mixture for the crust.
Serving and Storing Your Almond Treats
These Almond Banket Bars are perfect just as they are, perhaps with a hot cup of tea or coffee. They make a wonderful addition to a dessert table or cookie exchange, and they pack beautifully for sharing with friends and neighbors.
To store them, place the cut bars in an airtight container. They will keep well at room temperature for up to 3 days. If you need to store them longer, they’ll last for about a week in the refrigerator. I also find that these bars freeze exceptionally well! Simply arrange them in a single layer in a freezer-safe container or bag, with parchment paper between layers if you need to stack them. They will keep for up to 3 months in the freezer. Just let them thaw at room temperature before serving.
Your Banket Bar Questions, Answered
What is the difference between almond paste and marzipan?
This is a great question! Almond paste is made with nearly equal parts almonds and sugar, giving it a coarse texture and a strong, pure almond flavor. Marzipan contains more sugar and sometimes corn syrup, making it sweeter, smoother, and more pliable—ideal for sculpting. For the rich filling in these bars, you definitely want to use almond paste.
Can I make this recipe without a food processor?
Absolutely. To make the crust by hand, whisk the dry ingredients together in a bowl. Then, use a pastry blender or two knives to cut the cold butter into the flour mixture until it resembles coarse crumbs. In a small bowl, lightly beat the egg yolk and almond extract, then drizzle it over the flour mixture and use a fork or your hands to gently bring it together into a crumbly dough.
Can I double this recipe?
Yes, this recipe doubles perfectly. Simply double all the ingredients and bake it in a 9×13 inch pan. You may need to add about 5-10 minutes to the baking time, so just keep an eye on it and look for that beautiful golden-brown top.
My almond paste is very hard. What should I do?
If your almond paste is a bit dry or hard, you can grate it on the coarse side of a box grater before mixing it with the sugar. Alternatively, you can microwave it for 5-10 seconds to soften it up slightly, which will make it much easier to work with.
Are these bars very sweet?
They are rich and definitely a treat, but I wouldn’t call them overly sweet. The almond paste provides a deep, nutty flavor that is balanced by the buttery shortbread crust. The sweetness is present but not cloying, making them a perfectly balanced bite.
Almond Banket Bars
Ingredients
Method
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
- Make the Crust: In the bowl of a food processor, combine the flour, powdered sugar, and salt. Pulse a few times to mix. Add the cold, cubed butter and pulse until the mixture resembles coarse, sandy crumbs. Add the egg yolk and almond extract, and pulse just until the dough begins to clump together.
- Form the Bottom Layer: Reserve approximately one-third of the crust mixture for the topping. Press the remaining two-thirds of the mixture evenly and firmly into the bottom of the prepared pan.
- Make the Filling: In a separate mixing bowl, combine the crumbled almond paste and granulated sugar. Using an electric mixer on low speed, beat until the mixture is sandy. Add the egg, melted butter, almond extract, and salt. Increase the speed to medium and beat until the filling is smooth and well-combined.
- Assemble the Bars: Pour the almond filling over the bottom crust and use a spatula to spread it into an even layer, reaching the edges.
- Add the Topping: Crumble the reserved one-third of the crust mixture evenly over the almond filling. If using, sprinkle the sliced almonds and coarse sugar over the top.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is light golden brown and the edges are set.
- Cool and Cut: Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely in the pan for at least 2 hours. Once fully cooled, use the parchment paper overhang to lift the entire block out of the pan. Cut into 16 equal squares.
