These Almond and Date bars are crumbly, nutty and sweet. You’ll be immediately hit by the toasted almond flavor and the crunch which balances the richness of the butter. These bars aren’t overly sweet because the dates provide natural sweetness. Just 8 ingredients and easy to make!
These bars are very similar to shortbread cookies because they’re made with butter, have a crumbly texture and don’t require any leavening agents. I wouldn’t put them in the shortbread category, but I would put them in the husband-approved desserts category. Seriously, he couldn’t get enough. What makes these bars different than a typical shortbread is that they’re chewier and softer. Most of the ingredients you should have on hand and the recipe doesn’t take much time to prepare.
Something I always have on hand are dates. They come in many different varieties, but ones I tend to find the most of are Medjool. I love them because they’re easy to throw into a smoothie, make a vegan caramel, or add them to many savory and sweet dishes. I find that the natural sweetness of dates pair really well with many different nuts. In this recipe I used toasted almonds with a little almond extract which adds a rich flavor and a crunchy texture. It’s okay if you don’t have almonds, try swapping for toasted walnuts or pistachios for a pop of color.
How to make Almond and Date bars
Toasting almonds: This adds a lot of flavor to the bars, but you can omit toasting them if you’d like. If you don’t have almonds you can use walnuts, pecans, or pistachios.
Whole Wheat Flour: I made these bars with a blend of whole wheat flour and all purpose flour. I find that WW flour gives these bars a slightly nutty flavor and adds texture. If whole wheat flour is unavailable, you can just use all purpose flour. There is no substitution for gluten free flours.
Dates: Most grocery stores have Medjool dates. However, if medjool dates are unavailable, swap for another dried fruit like apricots, cranberries or raisins.
Tips and Tricks
What if I don’t have time to bring my butter up to room temperature? I totally understand. You can slice the butter into small sections, place on a plate and microwave in 10 second intervals until it’s able to be spread. Then place in mixing bowl and continue with recipe!
What if I don’t have/can’t find whole wheat flour? Don’t use it! You can substitute the whole wheat flour with all purpose flour, and it still tastes delicious. Unfortunately, I do not know if these would work with a gluten-free flour.
Any substitutions for dates and almonds? Definitely try to find these ingredients as I find them to be a perfect pair. But, you can replace almonds with pistachios, walnuts or pecans. Substitute dates with dried cranberries, raisins or apricots.
Happy Baking!
If you do try these Almond and Date Bars, I’d love for you post a photo and tag me on Instagram, @LakeShoreBakes or #LakeshoreBakes so I can see your delicious creations. And be sure to leave a comment, I’ll always respond! Happy baking!
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Almond and Date Bars
- Total Time: 40 minutes
- Yield: 16 bars 1x
Description
These melt in your mouth bars are full of mejdool dates and toasted almonds for a sweet and satisfying crunch every bite.
Ingredients
- 12 tablespoons butter (room temperature)
- 1/2 cup sugar
- 3/4 cup AP flour
- 3/4 cup whole wheat flour
- 1/2 cup almonds (toasted)
- 5–7 medjool dates (chopped)
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
- Prepare a 9×9 baking dish with parchment paper and set aside. Pre-heat oven to 350 degrees F. Once pre-heated, toast the almonds on a small baking sheet for 10 minutes. While nuts toast, continue with step 2. Remove almonds from oven and cool slightly before chopping them.
- Chop the dates and set aside. In a medium bowl mix together the AP flour, whole wheat flour and salt until combined. Add the chopped dates to the flour mixture and mix. Set aside.
- Using a stand mixer or hand mixer, cream together the room temperature butter and sugar for 2 minutes until fully combined, scrape down side of bowl, add almond extract and combine. Add the flour and date mixture and mix on low speed until incorporated, scraping down the sides. Add the toasted, chopped almonds, mix until incorporated.
- Use a spatula or your hands to spread out the dough in the prepared baking pan. Bake for 25-28 minutes or until they’re slightly golden. Allow to cool in the pan for 10-15 minutes before removing. Slice into 16 bars and enjoy!
Notes
What if I don’t have time to bring my butter up to room temperature? I totally understand. You can slice the butter into small sections, place on a plate and microwave in 10 second intervals until it’s able to be spread. Then place in mixing bowl and continue with recipe!
What if I don’t have/can’t find whole wheat flour? Don’t use it! You can substitute the whole wheat flour with all purpose flour, and it still tastes delicious. Unfortunately, I do not know if these would work with a gluten-free flour.
Any substitutions for dates and almonds? Definitely try to find these ingredients as I find them to be a perfect pair. But, you can replace almonds with pistachios, walnuts or pecans. Substitute dates with dried cranberries, raisins or apricots.
- Prep Time: 15
- Cook Time: 25