Who wants a piece? Recipe 👇👇
Badham Barfi Almond Croissant Bars (Indian style almond croissant bars, 8x8 in square, gluten-free)
Sugar cookie base
½ cup (113g) unsalted butter, softened (but not greasy!! If u wanna be extra precise, aim for around ~65°F)
¾ cup (150 g) granulated sugar
1 large egg
1 tsp vanilla extract
½ tsp almond extract
1½ cups (210 g) gluten‑free all‑purpose flour (with xanthan gum)
¼ tsp baking powder
¼–½ tsp salt
Almond filling
½ cup (48 g) almond flour
¼ cup (50 g) granulated sugar
1 tbsp melted butter
1 small egg (or 2 tbsp beaten egg)
½ tsp almond extract
Pinch of salt
Topping
â…“ cup sliced almonds
Powdered sugar for dusting
Instructions
Preheat oven to 350°F (175°C) and line an 8×8 pan with parchment.
Cream butter and sugar until fluffy (2-3 minutes until increased in volume), then mix in egg, vanilla, and almond extract. Stir in flour, baking powder, and salt. Press about ¾ of the dough evenly into the pan.
Mix all among frangipane filling ingredients until smooth and thick, then dollop over the cookie base and gently spread.
Crumble remaining cookie dough over the filling. Sprinkle sliced almonds on top and press gently. Chill overnight if desired, then bring to room temperature for 10- 20 min before baking. (I did overnight as it helps the gluten free flour hydrate and almond flavor deepen)
Bake 25–30 minutes until edges are golden and the center is set/ not jiggly. Cool completely (important for a clean cut!)
Dust with powdered sugar, slice and DEVOURRR
If you love baking and enjoy experimenting with blends of different cuisines, this recipe for Badham Barfi Almond Croissant Bars is a delightful treat to try. The combination of Indian Badham Barfi flavors with the buttery, flaky appeal of almond croissants makes for a unique dessert that is both gluten-free and satisfying. One of the keys to making these bars perfect is the texture of the dough and the chilling step. Softening the butter to around 65°F (not greasy) ensures the sugar cookie base is light and fluffy after creaming with the sugar. The overnight chilling allows the gluten-free flour to properly hydrate, which improves the dough’s elasticity and the almond flavor to deepen, resulting in moist and flavorful bars. When preparing the almond filling, mixing almond flour with butter, egg, and almond extract creates the rich frangipane-like layer that complements the base. Be sure to gently spread the filling and crumb the remaining dough on top to achieve the characteristic crumble texture. Topping the bars with sliced almonds adds a wonderful crunch and visual appeal. For best results, bake until the edges turn golden and the center sets without wobbling. Cooling completely before slicing is crucial to achieve clean cuts and maintain the bars’ structure. Dusting with powdered sugar enhances the presentation and adds a touch of sweetness. This recipe is not only delicious but also offers an excellent gluten-free option for those with dietary restrictions. It’s perfect for serving at family gatherings or as a special treat to enjoy with tea or coffee. Since the inspiration comes from traditional Indian sweets, it’s a nice way to explore cultural flavors at home. If you want to customize these bars, consider adding a pinch of cardamom or a splash of rose water to the almond filling for an extra aromatic twist. Also, swapping sliced almonds for pistachios can introduce a vibrant color and distinct taste. Enjoy baking and share these bars with friends who appreciate creative and flavorful desserts!