Swedish visiting cake bar triangles on a cooling rack and yellow cloth napkin.

Swedish Visiting Cake Bars

Yield 9 squares


For the topping

1 cup confectioners' sugar

3 large egg whites

1 1/2 cups sliced almonds

For the bars

3/4 cup sugar

2 large eggs, at room temperature

1/4 teaspoon salt

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon pure almond extract

1 cup all-purpose flour

8 tablespoons (1 stick or 4 ounces) unsalted butter, melted and cooled

optional: confectioners' sugar, for dusting


  1. Start by making the topping. Place the sugar in a medium bowl, and pour the egg whites over the sugar.
  2. Gently mix until the sugar is moistened. 
  3. Next add the almonds and stir until coated with the sugar and egg white mixture.
  4. Set the topping aside while you make the bars.
  5. To make the bars, whisk the sugar, eggs, and salt together in a large bowl until the mixture lightens in color and thickens a little, about 2 minutes.
  6. Whisk in the vanilla and almond extracts.
  7. Use a spatula to gently stir in the flour.
  8. When the flour is fully incorporated, gradually fold in the melted butter. The batter will be thick and shiny when it comes together.
  9. Pour the batter into a lightly greased 9-inch square baking pan lined with parchment paper. The layer of batter will be thin.
  10. Stir the topping you set aside earlier and spread it out across the batter. Use a spatula or your hands to spread the almonds evenly over the mixture, making sure to get the nuts into the corners too.
  11. Bake at 350 degrees F for 28 to 32 minutes. The topping will look pale golden brown and a tester inserted into the center of the cake will come out clean with only a few crumbs stuck to it when done.
  12. Allow the bars to cool for about 5 minutes, then run a knife around the edges of the pan, unmold the bars onto the rack, and very gently peel away the parchment paper.
  13. When the bars cool to room temperature, slice them into nine squares or go a step further and halve each square on the diagonal to for 18 triangles. 
  14. If desired, dust the bars with confectioners' sugar just before serving.


If you’d like a deeper color on the topping, run the bars under the broiler until you get the shade you like best.

Courses Dessert

Recipe by Love & Flour at