Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment. This is your future clean-up BFF.

In a bowl, whisk together almond flour, sugar, and salt. Dry mix, meet your future sticky friend.

Stir in melted butter and vanilla until the batter forms a cohesive mass. If it feels too crumbly, splash in a tiny bit more melted butter—you’re aiming for a dough, not talcum powder.

Spread the dough evenly in the pan. Use the back of a spoon or a small spatula to press it flat and compact. Dock the surface with a fork if you want tiny holes for texture.

Optional: sprinkle almonds or chocolate chips on top and press lightly so they don’t vanish during baking.

Bake for 20–25 minutes, or until the edges are golden and the center looks set. Don’t over-bake—nobody likes a dry bar.

Cool completely in the pan, then lift out with the parchment and cut into bars. If you’re impatient, a quick chill in the fridge helps with neat edges.