Almond Croissant Cookie Bars (with Sourdough Discard)

These bakery-style almond croissant cookie bars are packed with buttery brown butter cookie dough, creamy frangipane, toasted almonds, and sourdough discard for incredible flavor and texture. And unlike making actual almond croissants, there is no laminating dough, proofing, or spending half the day waiting for butter to behave itself. These almond croissant cookie bars deliver those classic flavors with considerably less effort.

Why You’ll Love These Almond Croissant Cookie Bars

• They taste like an almond croissant in cookie form. The combination of almond flour, almond extract, butter, and homemade frangipane gives these cookie bars that unmistakable almond croissant flavor.
• They’re perfect for sourdough discard. If you have a jar of sourdough discard accumulating in your refrigerator, this is a delicious way to use it. You don’t need an active sourdough starter for this recipe.
• They’re soft and chewy. Almond flour helps give the cookies a wonderfully tender texture, while brown sugar keeps the centers soft and chewy.
• They’re much easier than almond croissants. You get the flavor of a French bakery favorite without making laminated pastry from scratch.
• They freeze beautifully. Make a batch ahead of time and keep some in the freezer for those moments when a warm almond cookie bar is what you are craving for.

How to Make Almond Croissant Cookie Bars

1. Prepare the pan

Preheat your oven to 350°F (180°C) and line a square baking pan (8’x8′) with parchment paper, leaving some overhang on the sides. The parchment makes it much easier to lift the baked cookie bar out of the pan for slicing.

2. Make the almond frangipane

Add the almond flour, granulated sugar, melted butter, and almond extract to a small bowl.

Stir until everything is evenly combined and you have a thick, spreadable almond mixture.

Set aside while you prepare the cookie dough.

3. Make the cookie bar dough

Add the melted and cooled butter and brown sugar to a large mixing bowl. Whisk until well combined.

Add the milk, vanilla extract, and almond extract and mix again.

Add the all-purpose flour, almond flour, sourdough discard, and baking powder.

Stir until you have a thick cookie dough. Don’t overmix once the flour has been incorporated.

The dough should be thick enough to spread into the pan. If it seems unusually loose, add a little extra all-purpose flour. If it’s too dry, add a little extra milk.

4. Assemble the cookie bars

Press or spread about half of the cookie dough evenly into the prepared pan.

Spread the almond frangipane over the dough, leaving a small border around the edges.

Add the remaining cookie dough on top.

Because the dough is thick, the easiest way to do this is to flatten portions of the dough between your hands before placing them over the frangipane. Gently press and smooth the pieces together until the almond layer is covered.

Don’t worry if the top isn’t perfectly smooth. It will even out as it bakes.

5. Add the sliced almonds

Scatter the sliced almonds evenly over the top of the cookie dough.

Gently press them into the surface so they stay in place during baking.

6. Bake

Bake at 350°F (180°C) for 30-35 minutes or until the cookie bar is golden brown around the edges and the center is set but still slightly soft.

The key is not to overbake it. The center will continue to firm up as the cookie bar cools, and taking it out while it is still slightly soft is what gives you that chewy, dense cookie-bar texture.

7. Cool completely

Allow the cookie bar to cool completely in the pan before slicing.

This is important. The almond filling and cookie layer need time to firm up, and slicing while the bars are still warm can make the layers smear or fall apart.

Once completely cool, use the parchment paper to lift the entire slab from the pan.

8. Slice and decorate

Using a sharp knife, cut the slab into 12 squares or less (if you want bigger portions).

For the cleanest cuts, wipe the knife between slices.

Finish with a generous dusting of powdered sugar just before serving.

Tips for the Best Almond Croissant Cookie Bars

• Line your pan with parchment. Leave an overhang on two sides so you can easily lift the entire cookie slab out once it has cooled.
• Cool the melted butter before making the dough. Hot butter can make the dough too loose and affect how the bars bake.
• Don’t overmix. Once the flour is incorporated, stop mixing. Overworking the dough can make the cookie bars tougher.
• Don’t overbake. The center should still have a little softness when the pan comes out of the oven. It will continue to set as it cools.
• Let the bars cool completely before slicing. This gives you much cleaner squares and allows the frangipane layer to firm up.
• Use a sharp knife. A large sharp chef’s knife makes it much easier to cut the slab into neat squares without dragging the almond filling through the cookie layer.

Can I Use Sourdough Discard Straight From the Refrigerator?

Yes. You can use unfed sourdough discard straight from the refrigerator.

There’s no need to feed your starter before making these cookie bars. In fact, this recipe is a great way to use the discard that accumulates after feeding your sourdough starter.

For the most predictable results, use a 100% hydration sourdough starter.

Can I Use Almond Meal Instead of Almond Flour?

Yes. Either almond flour or almond meal will work.

Almond flour is more finely ground and will give you a slightly smoother texture, while almond meal can give the cookie bars a little more texture.

For the smoothest frangipane and most tender cookie layer, finely ground almond flour is my preference.

Why Did My Cookie Bars Turn Out Too Soft?

If the bars are still warm, they’re supposed to be soft. Give them plenty of time to cool before judging the final texture.

If they’re completely cool and still seem unusually soft, they may have needed a little more baking time. Oven temperatures can vary considerably, so use the visual cues rather than relying solely on the baking time.

The edges should be golden and the center should look set but soft.

Why Did My Cookie Bars Turn Out Dry?

The most likely culprit is overbaking. But adding too much flour in the recipe can be the reason why as well. The dough should resemble a cookie dough texture before baking.

How to Store Almond Croissant Cookie Bars

Store the completely cooled cookie bars in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate them for up to 1 week.

If refrigerated, let the bars come to room temperature before serving, or warm them briefly in the microwave. That brings back the soft, buttery texture beautifully.

Can I Freeze Almond Croissant Cookie Bars?

Yes!

Once the cookie bar has cooled completely, slice it into 12 squares. Place parchment paper between the layers and transfer the bars to an airtight freezer-safe container.

Freeze for up to 3 months.

Thaw at room temperature and dust with powdered sugar just before serving.

You can also freeze the entire baked slab before slicing if you’d rather do the decorating and cutting later.

How to Serve Almond Croissant Cookie Bars

These are made for coffee.

Serve a square alongside a cup of coffee for an afternoon treat, or add them to a brunch spread with fresh fruit and yogurt.

They also make a lovely addition to a holiday cookie platter or dessert table because the sliced almonds and powdered sugar make them look far more elaborate than the amount of effort involved would suggest.

For maximum almond-croissant energy, warm a square slightly before serving. The buttery almond filling becomes wonderfully soft and fragrant.