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Curry Chocolate Almond Bars

Curry Chocolate Almond Bars

Curry Chocolate Almond Bars

Almond Board of California

Source: Almond Board of California

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Ingredients & Directions

16 oz.
9 oz.
1 Tbsp.
1/2 tsp.
22 oz.
4 oz.
3 oz.
1.5 tsp.

Chocolate Truffle Topping:
6 oz.
24 oz.
5 oz.
2.5 oz.
1 tsp.
7 oz.
16 oz.

Butter, softened
Sugar, granulated
Almond extract
Flour, all purpose
Rice flour
Almond flour

Semisweet or bittersweet chocolate
Curry powder
Toasted chopped almonds


  • In stand mixer with paddle attachment, cream butter and sugar until light and fluffy. Add vanilla and almond extract. Add dry ingredients and mix until mixture is moistened, but still crumbly.
  • Press mixture into sheet pan lined with parchment. Sprinkle top with sugar, and roll out until smooth and even. Pierce the top of the shortbread with a fork or meat tenderizer.
  • Bake at 350°F for approximately 20-25 minutes until top is light golden brown.

For chocolate truffle topping

  • Over double boiler, melt butter, chocolate, sugar, and cocoa together. Remove from heat. Add egg and stir until blended.
  • Spread chocolate truffle topping over shortbread. Sprinkle with toasted chopped almonds. Bake for 5-10 minutes until mixture is set. Cut into bars while still warm.

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