Almond Toffee Shortbread

Name: Almond Toffee Shortbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: about 8 dozen.
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 sweetened shredded coconut

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

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 sweetened shredded coconut

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 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 15x10x1-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.