Blueberry Cookie Bars – a delicious recipe with flour, almonds, granulated sugar, baking soda, cold unsalted butter, cold egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees; line a 9-inch square baking pan with a 12-inch long sheet of foil.
2
Using a food processor, mix the flour, almonds, sugar, baking soda and salt until the nuts are finely ground.
3
Add the butter and pulse until coarse crumbs form.
4
Beat together the egg and vanilla; drizzle over the dough mixture.
5
Transfer the mixture to a large bowl and knead with your fingertips until clumpy.
6
Transfer two-thirds of the dough to the pan and press into the bottom to form an even layer.
7
Spread the preserves on top.
8
Dot the top with the remaining dough in clumps.
9
Bake until the edges are lightly golden, 35-40 minutes.
10
Let cool completely.
11
Turn out the pan, remove the foil and cut into squares.
1224
kcal
Calories
90
g
Fat
92
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/4 cups flour, 1 cup blanched sliced almonds, 1/2 cup granulated sugar, 1/2 teaspoon baking soda, and more.
Yes, Blueberry Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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