Printable | Taste of Home

Almond Toffee Shortbread

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

In a food processor or blender, place whole almonds and 1/4 cup
confectioners' sugar. Cover and process until nuts are finely ground;

Printed from tasteofhome.com Sep 5, 2008

-----------------------Fold------------------------

Almond Toffee Shortbread cont.

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.