Do you have a recipe for a bar cookie with Shortbread crust and toffee/ almond topping?
sliced toasted almonds and butter toffee top shortbread crust and bake for short time.
- EmuLv 78 years agoBest Answer
ALMOND TOFFEE BARS
2 cups King Arthur unbleached, all-purpose flour (9 ounces)
½ teaspoon fine sea salt
1 cup almond flour (Trader Joes)
16½ tablespoons (8¼ ounces) chilled Brown Butter (brown the butter in small pan)
1 cup sugar
1 teaspoon almond extract
Almond Toffee Topping
1 cup packed brown sugar
½ cup wildflower honey
½ cup unsalted butter
¼ cup cream
2 teaspoons vanilla
2 cups sliced almonds (about 8 ounces), lightly toasted (400° for 10 minutes)
In a large mixing bowl, sift the flour and salt. Whisk in the almond meal. Reserve.
In a stand mixer fitted with the paddle attachment, cream together the chilled brown butter and sugar.
Add the almond extract, and incorporate.
Add the flour mixture and mix very briefly on very slow speed, just until a dough forms.
Line an edged 9- by 13-inch baking sheet with parchment paper and lightly coat the paper with vegetable spray.
Evenly distribute chunks of dough over the parchment paper, and press the dough evenly over the entire sheet.
Refrigerate for at least an hour and then prick the surface of the shortbread evenly with a fork.
Bake at 350° for about 20 minutes, until the cookie base is very lightly browned. Remove from the oven and let cool.
Almond Toffee Topping
In a large saucepan, combine the brown sugar, honey, butter, and cream.
Over moderately low heat, bring the mixture very slowly to a boil. Wash down the sides of the saucepan occasionally with a pastry brush dipped in cold water to discourage sugar crystallization. Stir constantly and make sure that the sugar dissolves before the mixture is allowed to boil. Otherwise the toffee may turn granular.
Boil the mixture, without stirring, until a candy thermometer registers 240º. The mixture will be a very light brown; don’t go too dark or the toffeel will overcook (darken and harden too much) in the oven.
Add the vanilla extract and incorporate.
Remove the toffee from the heat, stir in the almonds, and let it cool for a few minutes before pouring it onto the partially-baked cookie base. (There is nothing hotter or more dangerous than hot sugar syrup; be very careful.)
Bake the sheet of cookies at 375º on the middle rack of the oven for about 15 minutes. The center of the sheet will be bubbling softly. (Don’t overcook the toffee. If it is gets dark, the toffee will be too hard; if the caramel is not dark enough, the toffee will be runny.)
Remove from the oven and let cool on a wire rack.
Carefully pry the parchment paper away from the cookie sheet and then holding both ends, lift the entire cookie from the tray.
Using a large French knife, cut the cookies on the diagonal into 1½- by 2-inch rectangles.
Store airtight, in layers separated by wax paper rounds, in a cookie tin, in a cool, dry place. Cookies keep for 2-3 weeks.
Makes about 3 dozen, 1½- by 2-inch cookies.