Almond Toffee Shortbread

By 1For_Him

Ingredients

• 1 * 1 cup whole blanched almonds, toasted
• 3/4 * 3/4 cup confectioners' sugar, divided
• 1 * 1 cup butter, softened
• 1/4 * 1/4 teaspoon almond extract
• 1-3/4 * 1-3/4 cups all-purpose flour
• 1/4 * 1/4 teaspoon salt
• 1 * 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
• 3/4 * 3/4 cup light corn syrup
• 3/4 * 3/4 cup sliced almonds, divided
• 3/4 * 3/4 cup flaked coconut, divided

Details

Servings 8

Preparation

Step 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. 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. 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. Nutrition 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. Almond Toffee Shortbread published in Taste of Home April/May 2001, p18