Bready or Not: Marcona Almond Bars

Posted by on Jan 25, 2023 in Blog, blondies, Bready or Not, chocolate, nutty | Comments Off on Bready or Not: Marcona Almond Bars

I’ve used almonds in many cookie and bar recipes, but these Marcona Almond Bars are especially decadent and good.

Bready or Not: Marcona Almond Bars

First of all, the base recipe starts with browned butter. Almond butter is also mixed in, which adds to the taste and texture. There’s just a touch of spice involved. These bars are really about the almonds.

Bready or Not: Marcona Almond Bars

What makes Marcona almonds different? They are from Spain, for one, and have the skin removed. They have a high standard of quality, a buttery, clean, crispness to them that is especially nice in contrast to chocolate. (They are also great on a Spanish-themed cheeseboard with things like Manchego cheese and membrillo paste.)

Bready or Not: Marcona Almond Bars

These bars are delicious for a snack or dessert, and they look especially pretty in their simplicity.

Modified from February 2014 issue of Food & Wine Magazine.

Bready or Not: Marcona Almond Bars

These are, dare we say, elevated almond bars thanks the combination of browned butter, chocolate chips, and salty Marcona almonds. Modified from February 2014 issue of Food & Wine Magazine.
Course: Breakfast, Dessert, Snack
Keyword: almond, bars, cookies
Author: Beth Cato


  • large saucepan
  • 9×13 pan
  • offset spatula


  • 2 1/2 sticks unsalted butter
  • 3 1/2 cups light brown sugar packed
  • 5 large eggs lightly beaten
  • 1/2 cup roasted almond butter
  • 1 Tablespoon pure vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 2 cups Marcona almonds 9 ounces
  • 1 3/4 cups chocolate chips 11 ounces (1 bag)


  • In a large saucepan, cook the butter over medium heat until golden brown, about 5 minutes. Set off-heat to cool for about 30 minutes.
  • Start oven preheating at 325-degrees. Place a large strip of aluminum foil in a 9×13 pan and apply nonstick spray or butter.
  • Add the sugar, eggs, almond butter, vanilla, salt, and cinnamon to the cooled browned butter. Mix until smooth. Add the flour. Fold in 1 1/2 cups of the almonds and 1 1/2 cups of the chocolate chips.
  • Pour the batter into the prepared pan. Use an offset spatula to even out dough. Scatter the remaining almonds and chocolate chips over the top and lightly press in.
  • Bake for 60 minutes. The middle should pass the toothpick test. Cool at room temperature, speeding process in the fridge, if desired. Use the foil to lift the contents onto a cutting board to slice into bars. Store in a sealed container at room temperature.