Old-fashioned Almond Strips (Almond Pastry Bars)

Almond strips (pastry bars) on plate

When I make a pie, I sprinkle any remaining pastry scraps with cinnamon and sugar, and then bake until light browned. These scraps are good, but I found a hundred-year-old recipe for Almond Strips that takes it to the next level.

Almond Strips are bars of baked pastry dough topped with cinnamon, sugar, and almond slices. These bars are a great way to use those pastry scraps – yet are so pretty and tasty that they can be served without apology.

Here is the original recipe:

Recipe for Almond Strips
Source: Recipes for Everyday by Janet McKenzie Hill (1919)

And, here is the recipe updated for modern cooks:

Almond Strips

  • Servings: approx. 6 bars
  • Difficulty: moderate
  • Print

2 tablespoons sugar

1/8 teaspoon cinnamon

1/3 cup almond slices

pie pastry for a 1-shell pie (or use scraps of pastry dough left-over after making a pie crust)

1 egg white

Put sugar and cinnamon in a small bowl; stir to combine. Then add almond slices; stir. Set aside.

Preheat oven to 425Β° F. Roll pie pastry into a rectangle 1/4-inch thick. Cut into strips 2 inches X 4 inches. Place strips on a greased cookie sheet. Brush with egg white and sprinkle with sugar/cinnamon/almond mixture. Make sure the sugar and almonds are distributed evenly across the bars. Press lightly.Β  Bake for approximately 10 -15 minutes (or until lightly browned).

50 thoughts on “Old-fashioned Almond Strips (Almond Pastry Bars)

  1. These are a traditional Dutch delight. I grew up about 30 minutes from the Dutch town of Pella, Iowa, and every couple of weeks we’d make a trip over to Jaarsma bakery for a variety of treats, including what were (and are) called almond sticks.. I still order their windmill cookies (Speculaas) and almond paste filled Dutch letters at Christmas time.

    1. I learned something new. I hadn’t realized that they were a traditional Dutch treat. One thing I’ve learned from doing this blog is how much regional variation there is in foods. Your comment brought back warm memories of attending the Tulip festival in Pella with a friend a number of years ago (though I’m almost sure that we didn’t eat any almond sticks).

  2. Awesome – if you love almonds! I have done the cinnamon-sugar thing for years, only I take the leftover dough, ball it up, roll it out again, then sprinkle the whole thing with cinnamon-sugar and cut them with a zig-zag cutter we call a Raedle, then roll them up and bake until browned. These never last long! I always thought that high end hotels should serve them as a kind of appetizer before their $18 breakfasts, you know, just something to hold you and delight you until the bacon and eggs come out. πŸ™‚

  3. PS I love love love the concept of your blog!! I always thought i was born too late, that I fit in another era. I too have one of those old cookbooks. Mine is the Good Housekeeping Book of Menus, Recipes and Household Discoveries, 1922 (revised 1925). What a wonderful throwback you are doing! Patricia

    1. It’s wonderful to hear that you like the concept of this blog. I have a lot of fun doing it, and it’s always nice to hear when someone enjoys it. Based on the title of your old cookbook, it sounds like it would be a treasure trove of tasty recipes.

  4. I was just recently remembering what my mom made with pastry scraps. She took strips and sprinkled with cinnamon & sugar and rolled into pinwheels. I may try a combo with my leftover recent galette dough (I find galettes much more forgiving than traditional pies πŸ™‚

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