Norwegian Almond Bars

These Norwegian almond bars are a Scandinavian bakery classic with a filling you won’t find in any other cookie. Almond paste, potato flakes, powdered sugar, cardamom, and cinnamon get blended into a smooth, dense layer that bakes between a buttery crumb base and a crumbly topping.

The potato flakes are the unexpected ingredient. Mixed with water, they create a smooth, moist binding agent that keeps the almond filling from drying out during baking. The filling stays soft and almost marzipan-like in the center while the crumb layers crisp up around it.

Cardamom is the signature Scandinavian spice here. It adds a floral, citrusy warmth that’s completely different from cinnamon, though both go in together. That combination is what makes these taste distinctly Norwegian rather than generically almond-flavored.

Pressing half the crumb mixture into the pan and reserving the other half for the top gives you that classic streusel-sandwich structure: crunchy, sandy crumbs on both sides of a soft, fragrant filling.

Kitchen Tips

• Blend the filling ingredients thoroughly. Lumps of almond paste won’t spread evenly and create uneven baking.
• Press the base firmly and evenly. A loose base falls apart when you cut bars.
• Don’t pack the topping crumbs down. Loose crumbs bake crispier and create a better texture contrast.
• Cool completely before cutting. The filling firms up as it cools and gives you clean edges.

Variations

• Raspberry almond: Spread a thin layer of raspberry jam over the base before adding the almond filling.
• Chocolate drizzle: Drizzle melted dark chocolate over the cooled bars for a richer finish.