Description
These Nutella Frangipane Bars combine a buttery shortbread crust topped with a rich almond frangipane and swirls of creamy Nutella for a decadent treat. Perfectly baked until golden and set, these bars offer a delightful blend of nutty and chocolate flavors in every bite.
Ingredients
Crust
- 1 cup all purpose flour
- ¼ cup sugar
- ¼ teaspoon salt
- ½ cup unsalted butter
- ½ teaspoon vanilla
Frangipane
- 1 ½ cups almond flour
- ½ cup plus 2 tablespoons sugar, divided
- ½ cup unsalted butter, cubed and room temperature
- 2 eggs
- 2 tablespoons flour (or cornstarch as an alternative)
- 10 mL chocolate liqueur or any liqueur of choice (optional)
- ½ cup Nutella
Instructions
- Prepare the Pan: Grease an 8×8 inch pan with butter and line it with parchment paper for easy removal of the bars.
- Make the Crust: Using an electric mixer, beat the ½ cup butter and ¼ cup sugar until light and fluffy. Beat in the ½ teaspoon vanilla. Scrape down the sides of the bowl and add the 1 cup flour and ¼ teaspoon salt. Mix on low speed until the mixture forms clumps.
- Form the Crust Base: Press the crust mixture into the bottom of the prepared pan, smoothing it with the back of an offset spatula. Chill the pan in the refrigerator while preparing the frangipane.
- Make the Frangipane: In a clean electric mixer bowl, cream the remaining ½ cup butter and ½ cup plus 2 tablespoons sugar together with the 1 ½ cups almond flour until light and fluffy.
- Add Eggs and Flour: Scrape down the bowl. Add the 2 eggs and mix to combine. Add the 2 tablespoons flour (or cornstarch) and mix until incorporated. Finally, add the optional liqueur and mix gently.
- Assemble the Bars: Carefully spread the frangipane evenly over the chilled crust, smoothing the top as much as possible.
- Add Nutella Swirls: Drop teaspoonfuls of Nutella throughout the top layer. Use the tip of a butter knife to swirl the Nutella into the frangipane by cutting through the drops, creating a marbled effect.
- Bake: Bake the bars in a preheated oven at 350°F (175°C) for 20 minutes, or until the almond cream is evenly browned and set.
- Cool and Serve: Let the bars cool completely in the pan before cutting into 16 servings. This ensures they set perfectly and hold their shape.
Notes
- You can substitute the 2 tablespoons flour with cornstarch for a lighter texture in the frangipane.
- The chocolate liqueur is optional and can be omitted or replaced with a different flavored liqueur to customize the flavor.
- Ensure the butter for the frangipane is at room temperature for easier creaming and better texture.
- Chilling the crust before adding the frangipane helps prevent mixing the layers and keeps the crust firm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
