Almond Cream Cheese Shortbread Bars
These bars live where shortbread meets a soft almond-scented cream cheese center. They’re straightforward to make, reliable in texture, and easy to slice once chilled. I keep this recipe in heavy rotation when I want something that looks special but doesn’t demand hours at the stove.
The method is simple: a sandy shortbread crust, a silky cream-cheese filling brightened with almond extract, and a sweet almond glaze finished with slivered almonds. Nothing fussy, just careful timing and attention to temperatures so the layers hold their shape.
I’ll walk you through the ingredients, the exact steps, and the little details that make these bars come out perfectly every time. Tidy mise en place and a cooled pan before slicing will save you a lot of frustration.
The Ingredient Lineup
Ingredients
- ½ cup unsalted butter, very soft (1 stick) — for the crust; very soft (not melted) makes it easy to cut into the dry ingredients and form a sandy texture.
- 1 cup all-purpose flour — the base of the crust; measure by spooning into the cup then leveling for accuracy.
- ¼ cup confectioners’ sugar — adds a fine sweetness and helps keep the crust tender.
- 1 tablespoon cornstarch — helps the crust hold together with a delicate bite.
- ¼ teaspoon salt, optional or to taste — balances sweetness; omit if your butter is heavily salted and you prefer less salt.
- 4 ounces brick-style cream cheese, softened (lite is okay) — the filling base; softened to room temperature for a lump-free filling.
- 1 large egg — binds the filling and helps it set while baking.
- ¼ cup granulated sugar — sweetens the filling; it dissolves as you beat the mixture.
- 2 tablespoons all-purpose flour — stabilizes the cream cheese layer so it slices cleanly.
- 1 to 2 teaspoons almond extract, I used 2 — gives the filling its almond character; use 2 teaspoons for a stronger flavor.
- ¼ cup unsalted butter, softened (half of 1 stick) — for the frosting; softened so it whips smooth with the confectioners’ sugar.
- 1 ½ cups confectioners’ sugar — the base of the glaze; sift if it’s lumpy for a silky finish.
- 1 to 2 teaspoons almond extract — for the glaze; adjust between 1 and 2 teaspoons to match how pronounced you want the almond note.
- about 2 tablespoons cream or milk — thins the glaze to a spreadable consistency; add gradually so you don’t over-thin.
- about 1/4 cup slivered almonds, mine were untoasted — sprinkle on top for crunch and visual appeal; untoasted is fine but toasting deepens the flavor.
Make Almond Cream Cheese Shortbread Bars: A Simple Method
- Preheat oven to 350°F. Line an 8×8-inch baking pan with aluminum foil and spray the foil with cooking spray; set pan aside.
- Make the crust: in a large bowl combine 1 cup all-purpose flour, 1/4 cup confectioners’ sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt (optional). Add 1/2 cup (1 stick) very soft unsalted butter and cut or work the butter into the dry ingredients with two forks or your hands until the mixture forms pea-sized lumps and sandy bits.
- Transfer the crust mixture to the prepared pan and hard-pack it into an even, uniform layer using a spatula or your hands.
- Bake the crust for about 15 minutes, or just until barely set. Do not overbake—the pan will go back in the oven with the filling.
- While the crust bakes, make the filling: in a large bowl (wipe out the crust bowl first if you like), beat 4 ounces softened cream cheese and 1/4 cup softened unsalted butter together until smooth. Add 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 large egg, and 1 to 2 teaspoons almond extract (use 2 teaspoons for stronger almond flavor). Whisk or beat until the mixture is smooth and combined; it may be slightly thin.
- When the crust has finished its 15-minute bake, remove the pan from the oven and immediately pour the filling evenly over the hot crust. Lightly spread the filling into the corners with a spatula if needed.
- Return the pan to the oven and bake for 16 to 19 minutes, or until the filling is no longer jiggly in the center and the edges have begun to set. The filling will firm up more as it cools.
- Remove the pan from the oven and place it on a wire rack. Cool completely in the pan before frosting.
- Make the frosting: in a large bowl, beat 1/4 cup softened unsalted butter until smooth. Add 1 1/2 cups confectioners’ sugar and 1 to 2 teaspoons almond extract, then slowly drizzle in about 2 tablespoons cream or milk while whisking or beating until the glaze reaches a spreadable consistency. Add a little more cream or a little more confectioners’ sugar as necessary to adjust consistency.
- Evenly frost the cooled bars and smooth lightly with a spatula. Sprinkle about 1/4 cup slivered almonds over the top.
- Allow the frosted bars to sit in the pan, uncovered, for at least 1 hour (or cover with foil and refrigerate overnight) so the frosting can set before slicing and serving.
Why You’ll Love This Recipe
The texture contrast is the headline: a crumbly, tender shortbread base and a creamy, slightly dense center that slices cleanly once chilled. Almond extract gives the filling and glaze a clear, fragrant note that feels more grown-up than plain vanilla.
It’s also forgiving. The crust is quick to mix by hand, and the filling tolerates a brief over-beat or two without breaking. The timing is short enough for weeknight baking but impressive enough for guests.
Vegan & Vegetarian Swaps
Vegetarian: this recipe is already vegetarian as written.
Vegan options require substitutions: use a vegan cream cheese and a vegan butter in place of the dairy versions, and replace the egg with a commercial egg replacer or a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until gelled). I haven’t provided vegan quantities here — test proportions to match the original texture because vegan products vary.
Hardware & Gadgets
- 8×8-inch baking pan — essential for the bar dimensions called for in the recipe.
- Aluminum foil and cooking spray — foil for easy removal, spray to prevent sticking.
- Mixing bowls — one for crust, one for filling, one for frosting if you prefer to keep things tidy.
- Hand mixer or stand mixer (optional) — makes the filling and frosting smoother, but a whisk works in a pinch.
- Spatula and offset spatula — for packing the crust and smoothing the glaze.
- Wire rack — important for cooling the pan completely before frosting and slicing.
Mistakes Even Pros Make
Overbaking the crust. It should be just set after 15 minutes — if it browns, the crust will become too crisp under the filling. The crust will return to the oven with the filling, so a little underbaked is fine.
Frosting a warm pan. If you skip cooling and frost while the bars are warm, the glaze will melt and weep. Cool completely in the pan before you frost.
Using cold cream cheese. If the cream cheese isn’t softened, the filling will be lumpy. Let it sit at room temperature until it’s smooth to the touch, then beat.
Variations by Season
Play with the almond extract intensity: use 1 teaspoon for a milder finish in spring or 2 teaspoons for a richer holiday flavor. Swap untoasted slivered almonds for toasted ones to add deeper, roasted notes in the fall and winter.
For a lighter summer feel, keep the glaze on the thinner side so slices feel delicate rather than dense. In cooler months, a thicker frosting and a generous almond topping make the bars feel more indulgent.
Notes on Ingredients
Butter: The recipe uses unsalted butter in two places — ½ cup for the crust and ¼ cup for the frosting. Unsalted lets you control the salt level. Use very soft butter for the crust; it should break into pea-sized bits rather than melting.
Cream cheese: Brick-style cream cheese (4 ounces) gives the filling structure. Softened to room temperature, it becomes silky when beaten with the butter.
Almond extract: It’s concentrated. Start with 1 teaspoon if you’re cautious and move to 2 if you want that clear almond profile. The recipe lists almond extract twice because it flavors both the filling and the glaze.
Sugars: Confectioners’ sugar goes into both crust and glaze — it keeps the crust tender and the glaze smooth. Granulated sugar sweetens the filling and helps it set while baking. Don’t swap the sugars without adjusting texture expectations.
Slivered almonds: The amount is about 1/4 cup. Toast them if you want a deeper aroma; untoasted gives a fresh, nutty bite.
Meal Prep & Storage Notes
Let the glazed bars set at least 1 hour at room temperature, or cover with foil and chill overnight. Chilling overnight produces cleaner slices.
Storage: Keep the bars refrigerated in an airtight container for up to 4–5 days. You can slice and layer with parchment between pieces to avoid sticking. For longer storage, freeze uncut bars wrapped tightly in foil and placed in a freezer bag for up to 2 months; thaw in the refrigerator overnight before slicing.
Top Questions & Answers
Q: Can I use a different pan size? A: The recipe is written for an 8×8-inch pan. Using a larger pan will thin the layers and reduce bake time; a smaller pan will increase thickness and bake time. If you change pan size, watch the crust and filling for doneness.
Q: My filling was runny after baking. What went wrong? A: Most likely underbaked — the center should no longer be jiggly. Also ensure the egg was fully incorporated and the oven temperature was accurate. The filling will firm as it cools, but it should be stable when removed from the oven.
Q: Can I make the crust in a food processor? A: Yes. Pulse the dry ingredients and add the softened butter until you get pea-sized lumps. Be careful not to overwork into a paste.
Q: Do I have to use almond extract? A: Almond extract is central to the flavor profile here. If you don’t have it, the bars will still be pleasant but less characterful. Reduce substitute extracts — they behave differently and can overpower.
Let’s Eat
These bars reward a little patience at the end — the hour to let the frosting set makes slicing neat and enjoyable. Cut into small squares for sharing or larger bars if you prefer. They pair happily with simple coffee or tea, and they travel well for potlucks. Make them when you want something that looks like effort but feels effortless to bake.
Almond Cream Cheese Shortbread Bars
Ingredients
Ingredients
- 1/2 cupunsalted butter very soft (1 stick)
- 1 cupall-purpose flour
- 1/4 cupconfectioners’ sugar
- 1 tablespooncornstarch
- 1/4 teaspoonsalt optional or to taste
- 4 ouncesbrick-style cream cheese softened (lite is okay)
- 1 large egg
- 1/4 cupgranulated sugar
- 2 tablespoonsall-purpose flour
- 1 to 2 teaspoonsalmond extract I used 2
- 1/4 cupunsalted butter softened (half of 1 stick)
- 1 1/2 cupsconfectioners’ sugar
- 1 to 2 teaspoonsalmond extract
- about 2 tablespoons cream or milk
- about 1/4 cup slivered almonds mine were untoasted
Instructions
Instructions
- Preheat oven to 350°F. Line an 8x8-inch baking pan with aluminum foil and spray the foil with cooking spray; set pan aside.
- Make the crust: in a large bowl combine 1 cup all-purpose flour, 1/4 cup confectioners’ sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt (optional). Add 1/2 cup (1 stick) very soft unsalted butter and cut or work the butter into the dry ingredients with two forks or your hands until the mixture forms pea-sized lumps and sandy bits.
- Transfer the crust mixture to the prepared pan and hard-pack it into an even, uniform layer using a spatula or your hands.
- Bake the crust for about 15 minutes, or just until barely set. Do not overbake—the pan will go back in the oven with the filling.
- While the crust bakes, make the filling: in a large bowl (wipe out the crust bowl first if you like), beat 4 ounces softened cream cheese and 1/4 cup softened unsalted butter together until smooth. Add 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 large egg, and 1 to 2 teaspoons almond extract (use 2 teaspoons for stronger almond flavor). Whisk or beat until the mixture is smooth and combined; it may be slightly thin.
- When the crust has finished its 15-minute bake, remove the pan from the oven and immediately pour the filling evenly over the hot crust. Lightly spread the filling into the corners with a spatula if needed.
- Return the pan to the oven and bake for 16 to 19 minutes, or until the filling is no longer jiggly in the center and the edges have begun to set. The filling will firm up more as it cools.
- Remove the pan from the oven and place it on a wire rack. Cool completely in the pan before frosting.
- Make the frosting: in a large bowl, beat 1/4 cup softened unsalted butter until smooth. Add 1 1/2 cups confectioners’ sugar and 1 to 2 teaspoons almond extract, then slowly drizzle in about 2 tablespoons cream or milk while whisking or beating until the glaze reaches a spreadable consistency. Add a little more cream or a little more confectioners’ sugar as necessary to adjust consistency.
- Evenly frost the cooled bars and smooth lightly with a spatula. Sprinkle about 1/4 cup slivered almonds over the top.
- Allow the frosted bars to sit in the pan, uncovered, for at least 1 hour (or cover with foil and refrigerate overnight) so the frosting can set before slicing and serving.
Equipment
- 8x8-inch baking pan
- Aluminum Foil
- Cooking Spray
- Large Bowl
- Spatula
- forks (or hands)
- Wire Rack
- Whisk or electric mixer
Notes
Bars will keep airtight at room temperature for up to 5 days. I’m comfortable storing frosted items at room temp; store in the fridge if you’re not, noting bars could become overly dry in the fridge, or store in the freezer for up to 6 months.
