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Almond Toffee Shortbread
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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; 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
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |