2 cups (4 sticks) unsalted butter, at room temp, divided
3/4 cup granulated sugar, divided
1 egg
3/4 tsp. almond extract
1/2 tsp. salt
2-3/4 cup flour
1 cup packed brown sugar
1/3 cup honey
1/4 cup heavy cream, at room temp
1 lb (about 5-1/4 cup) sliced almonds
Instructions
Carefully line a 10 X 15 jellyroll pan with aluminum foil, shiny side up
To prepare dough- In bowl of an electric mixer on medium-high speed, beat 1 cup (2 sticks) butter until creamy, about 1 minute. Gradually add 1/2 cup granulated sugar and beat until light and fluffy, about 2 minutes. Add egg, almond extract and salt, beat until thoroughly combined. Reduce to low speed, add flour and mix until just incorporated. Press dough evenly into pan and push dough up sides. Cover with plastic wrap and refrigerate 30 minutes
Preheat oven to 375 degrees. Using a fork, prick dough in 20 to 24 places all across dough and bake 10 minutes. Remove from oven and transfer to a wire rack to cool
Prepare Topping- In a large saucepan over medium heat, combine brown sugar, honey, remaining 1 cup (2 sticks) butter and remaining 1/4 cup granulated sugar. Cook, stirring occasionally, until sugar dissolves. Increase heat to medium-high, bring mixture to a boil and cook for 3 minutes without stirring. Remove from heat and stir in cream. Stir in almonds. Spread almond mixture evenly over crust. Return pan to oven and bake untiil bubbling, about 15 minutes. Remove from oven and transfer pan to a wire rack to cool. While bars are still slightly war, cut into triangles
Originally Submitted
5/22/2010
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