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–+ servings

Sourdough Almond Crumble Bars

Hailey
These sourdough almond crumble bars are a layered dessert made up of an almond cookie base, frangipane, and sliced almonds. It is light, delicate, and the perfect coffee time dessert.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Dessert, Snack
Cuisine American, Dutch
Servings 16 slices
Calories 204 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Small / medium mixing bowl
  • 1 Baking Sheet Lined with reusable silicone mat or parchment paper
  • 1 Sifter For powdered sugar

Ingredients
  

Homemade Almond Paste / Marzipan

  • 3/4 cup almond flour Do not substitute for almond meal
  • 1 egg white Reserve the egg yolk for the cookie batter
  • 3/4-1 cup powdered sugar +/- based on thickness of paste. See recipe for instructions
  • 1/4 tsp almond extract Optional
  • 1/2 tsp vanilla extract

Sourdough Almond Croissant Cookie Dough

  • 1 stick unsalted butter Can substitute with salted butter
  • 1 egg yolk
  • 1/4 cup sourdough discard Active starter or sourdough discard can be used
  • 1/2 tsp almond extract Optional
  • 1/2 tsp vanilla extract
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/4 cup powdered sugar Plus extra 1-2 TBS more for dusting
  • 1-1/2 cup all purpose flour
  • 1/3 cup almond flour Do not substitute with almond meal
  • 1/4 tsp salt Leave out if using salted butter
  • 1/2 tsp baking soda
  • 1/2 cup sliced almonds Toasted

Instructions
 

Stir and go

  • Begin by toasting your sliced almonds in the oven. Start by placing them in the oven while it is preheating until they become golden brown and fragrant. Be sure to shake the sheet pan regularly so the almonds do not burn.
  • Preheat the oven to 350 degrees Fahrenheit. Make the almond paste / marzipan by combing the almond flour, powdered sugar, egg white, vanilla extract and almond extract (optional) together.
    Save the egg yolk for the cookie dough.
  • The almond paste will seem a like a thin cookie dough, though it becomes thicker when sitting in the fridge. To make thicker, you can also add more powdered sugar.
    We are looking for a paste which sticks to the spoon but not as stiff as a cookie dough. It should be pliable, not runny- almost like playdough consistency!
  • Once the almond paste is combined, place it in the refrigerator until the cookie dough is ready (about 10 minutes).
  • Next, make the sourdough almond cookie dough.
    Combine together the butter and sugars together. Add the egg yolk, sourdough discard, vanilla extract and almond extract (optional). To the wet ingredients, add the baking soda and salt. Stir in the flour and almond flour until just combined.
  • Remove the almond paste from the fridge. Split the sourdough almond cookie dough into two section - saving 1/3 aside for the top layer.
  • Use 2/3 of the cookie dough on the bottom of the pan, flattening. Spread the frangipane on top. Sprinkle a handful of sliced almonds on top.
  • Put drops of the remaining 1/3 of cookie dough on as the top layer.
    Finally, sprinkle the sliced almonds on top and bake.
  • Place into the oven and bake for 12-15 minutes. The bars are cooked when the top layer is a light golden brown color. This will be soft, yet firm. When touched, a fingerprint does not leave a mark.
  • Allow to cool 5-10 minutes before dusting with powdered sugar. Enjoy with a glass of milk or a cup of coffee.

Long Fermented

  • To long ferment the cookie dough, combine the sourdough almond cookie dough ingredients together before allowing it to sit on the counter for 12 hours. Place in the fridge for up to three days. 
    If you decide to place the cookie dough on the countertop to ferment, be sure to place in the fridge before assembling the bars to ensure the cookie dough does not spread too much when baked. 
    You can alternatively make this cookie dough and place immediately in the fridge for three days or the freezer for six months before baking. 
    If placed in the fridge or freezer, allow to warm up before preparing enough to spread when pressed.

Notes

  • Toast the nuts
    • Be sure to take the time to toast the slivered almonds. This intensifies the flavors and adds texture / bite to the recipe.
  • Take the time to chill the dough!
    • It is vital to chill the cookie dough. Not only will this help to ensure the cookies have distinct layers, it will also ensure the cookie dough does not spread on the pan. The cookies will also retain their shape better, too.

Nutrition

Serving: 1cookieCalories: 204kcalCarbohydrates: 22.8gProtein: 3.2gFat: 11.7gSaturated Fat: 4.6gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 4.6gCholesterol: 31mgSodium: 75mgPotassium: 48mgFiber: 1.1gSugar: 14.6gVitamin A: 115IUCalcium: 27mgIron: 0.7mg
Keyword almond, dessert, discard, snack, sourdough
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