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Almond Toffee Shortbread Recipe

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"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."
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 48 servings

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

Nutritional Facts

1 serving (2 each) equals 137 calories, 9 g fat (4 g saturated fat), 12 mg cholesterol, 95 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. 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.
  2. In a 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.
  3. 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.
Originally published as Almond Toffee Shortbread in Taste of Home April/May 2001, p18

Nutritional Facts

1 serving (2 each) equals 137 calories, 9 g fat (4 g saturated fat), 12 mg cholesterol, 95 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

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