Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 137
  • Fat:
  • 9 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 12 mg
  • Sodium:
  • 95 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g

Almond Toffee Shortbread

"The topping for these yummy shortbread squares tastes like a chewy toffee bar," describes Darlene Markel, Mr. Hood, Oregon. "If you can't find the toffee bits, buy Heath candy bars and chop them in a food processor."

SERVINGS

48

CATEGORY

Dessert

METHOD

Baked

PREP

15 min.

COOK

35 min.

TOTAL

50 min.

INGREDIENTS

  • 1 cup whole blanched almonds, toasted
  • 3/4 cup confectioners' sugar, divided
  • 1 cup butter, softened
  • 1/4 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
  • 3/4 cup light corn syrup
  • 3/4 cup sliced almonds, divided
  • 3/4 cup flaked coconut, divided

DIRECTIONS

In a food processor or blender, place whole almonds and 1/4 cup confectioners' sugar. Cover and process until nuts are finely ground; set aside.
    In a mixing bowl, cream butter and remaining sugar until light and fluffy. Beat in extract. Combine flour, salt and ground almond mixture; gradually add to creamed mixture. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes.
    Meanwhile, combine toffee bits and corn syrup in a heavy saucepan. Cook and stir over medium heat until toffee is melted. Remove from the heat; stir in 1/2 cup sliced almonds and 1/2 cup coconut. Carefully spread over hot crust. Sprinkle with remaining almonds and coconut. Bake for 15 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into squares. Yield: about 8 dozen.

Printed from tasteofhome.com Aug 21, 2008

Copyright Reiman Media Group, Inc © 2008