Toasted Almond, Shortbread Bars
For shortbread: In a food processort add 1/2 cup salted butter (113g) + 1 1/4 cup all-purpose flour (150g) + 1/4 cup sugar (50g). Process the mixture.
1
Until mixture just starts to come together. Put the mixture in a bowl & add 1 egg yolk beaten. 1 tsp vanilla extract. Stir to mix in.
2
Form a ball w/ the dough, wrap in plastic wrap & put in the fridge for 1 hour.
3
Preheat oven to 325 F. Press the dough evenly onto the bottom & sides of a 9x9 inch baking pan.
4
Form a 1/2 inch rim. Bake for 30 minutes or until golden brown.
5
For Filling: In a small saucepan heat 3 tbsp butter (42g) + 2 tbsp milk. Stir constantly.
6
Add 1/2 cup sugar + 1 tbsp honey. Stir to mix in.
7
Add 1 cup sliced almonds ( 86g). Stir to mix in. Remove from heat once mixed in evenly.
8
Spread filling over the warm shortbread. Bake another 20-30 minutes until it is rich brown color.
9
Once done, let cool for 10 minutes.
10
Cut into triangles in the pan. A parchment sling is a SIS (simple is smart) way to prevent the problem of not able to get the cookies out of the pan.
11
Grab the full recipe @ www.growwithdoctorjo.com
12
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.