Almond Caramel Shortbreads

Recipe by more snax
READY IN: 45mins
YIELD: 32 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Shortbread:
  • Preheat your oven to 350.
  • prepare a 9" x 13" pan with either flour and butter, or a piece of parchment paper pressed into the pan and up the sides slightly. (I use parchment).
  • Cream your butter and sugar together.
  • scrape the bowl and add yolks.
  • scrape the bowl again, making sure the yolks are mixed in, but don't over mix.
  • Add your spices and one cup of flour, mix briefly until just combined, then add your second cup of flour.
  • Your dough should be moist and clumpy, dump this into your pan and press to fit in an even layer, with your fingertips. this doesn't have to be perfect.
  • Bake for 15-20 min, until just set and lightly browned at edges.
  • Prep your ingredience for the caramel as you put the shortbread in the oven.
  • Put everything except the almonds into a heavy bottomed sauce pan.
  • when you pull the short bread out of the oven, turn the burner on medium, and heat until the mixture is bubbly and starting to brown, stirring fairly constantly. Using a heat resistant spatula is great, so you can scrape along the bottom to prevent burning. this will take 5 min or so from everything melting.
  • Turn off the heat and stir in your almonds until evenly coated.
  • spread the whole mixture on top of the shortbread and pop it back into the oven for another 15 to 20 minute.
  • the mix will bubble in the oven, its done when the caramel starts to turn golden and the almonds at the edges start to toast.
  • Let this cool for 20-30 min, then cut with a bench knife or a chefs knife. I like to cut them into triangles, but like brownies, you can go for whatever floats your boat on this end!
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