Belgian Christmas Cookies

    30 mins

    Wonderful buttery bar cookie!

    24 people made this

    Makes: 30 bars

    • 150 g butter
    • 1 teaspoon almond extract
    • 220 g packed brown sugar
    • 2 eggs
    • 210 g all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 70 g finely chopped blanched almonds
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoons red decorator sugar
    • 2 teaspoons green decorator sugar

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Preheat oven to 375 degrees F (190 degrees C).
    2. In a large bowl, cream together the butter and brown sugar. Add eggs, one at a time, beating thoroughly after each addition, then stir in the almond extract. Sift flour, baking powder, and salt together; stir into the creamed mixture until well blended. Turn into a greased 15x10x1 inch jelly roll pan and spread evenly to edges.
    3. Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.
    4. Bake for 10 to 12 minutes in the preheated oven, until the edges start to pull away from the sides of the pan. Cut into bars while still warm.

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    Reviews and ratings
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    Reviews in English (20)


    Rich and festive looking Christmas bar. Easier than other Christmas bar recipes as it is in the one-layer, brownie type bar cookie family. Also a nice alternative/addition to spice cookies as the primary flavor is almond with just a hint of cinnamon.  -  19 Jul 2002  (Review from Allrecipes US | Canada)


    I really like the flavor of these cookies. They are a wonderful combination of flavors of almond, butter and cinnamon. I tried this recipe for a cookie exchange and they were a big hit. They are also very quick and easy to make.  -  22 Dec 2003  (Review from Allrecipes US | Canada)


    Used for a cookie exchange (made a lot & easy). I had my doubts while spreading out in pan. But it evened out and puffed up beautifully. Very fragrant and buttery. Got a lot of compliments and remarks on them. I will keep this recipe for next year.  -  18 Dec 2002  (Review from Allrecipes US | Canada)