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ALMOND TRIANGLES....Shortbread + Almonds = Delicious!  


2 cups (4 sticks) butter, at room temp, divided              1 cup packed brown sugar

3/4 cup granulated sugar, divided                                  1/3 cup honey

1 egg                                                                              1/4 cup heavy cream

3/4 teaspoon almond extract                                          1 pound (about 5-1/4 cups) sliced almonds

1/2 teaspoon salt

2-3/4 cups flour


Carefully line a 10 x 15 inch jelly roll pan with aluminum foil, shiny side up.  

With electric mixer, beat 1 cup (2 sticks) butter until creamy, about 1 minute.  Gradually add 1/2 cup granulated sugar and beat until light and fluffy, about 2 minutes.  Add egg, almond extract and salt, and beat until thoroughly combined.Reduce speed to low, add flour and mix just until combined.  Press dough evenly into pan and push dough up the sides.  Cover with plastic wrap and refrigerate 30 minutes.  

When ready to bake, preheat oven to 375 degrees.  Using a fork, prick dough in 20 to 24 places all across dough and bake 10 minutes.  Remove from oven, transfer to wire rack to cool.

In large saucepan over medium heat, combine brown sugar, honey, remaining 1 cup (2 sticks) butter and remaining 1/4 cup granulated sugar.  Cook, stirring occasionally, until sugar dissolves.  Increase heat to medium-high, bring mixture to a boil and cook for 3 minutes without stirring.

Remove from heat and stir in cream.  Stir in almonds.  Spread almond mixture evenly over crust.  Return pan to oven and bake until bubbling, about 15 minutes.  Remove from oven and transfer to wire rack to cool.  While bars are still slightly warm, cut into triangles.

                                            Recipe source:  2009 Star Tribune Cookie Winner

                                                       Charlotte Midthun, Granite Falls, MN

                                                                 Yields:  about 6 dozen


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