Thursday, June 20, 2013

Almond Toffee Shortbread

The girls made these for me to take to our Sunday School. They were delicious, but turned out more like an Almond Brittle. I am not sure, but think they may have needed more butter. This was our first time making shortbread and will NOT be the last!

Almond Toffee Shortbread
Taste of Home Cookies

  • 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 flaked coconut, divided


  • 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.

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