Almond Triangles

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Source: Star Tribune Contest Winner

Servings/Yield: 6 dozen cookies

Ingredients

  • Dough:
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • ½ cup granulated sugar
    • 1 egg
    • ¾ tsp almond extract
    • ½ tsp salt
    • 2 ¾ cups flour
  • Topping:
    • 1 cup packed brown sugar
    • 1 cup (2 sticks) unsalted butter, at room temperature
    • ¼ cup granulated sugar
    • cup honey
    • ¼ cup heavy cream, at room temperature
    • 1 pound (about 5 1/4 cups) sliced almonds

Method

Carefully line a 10x15-inch jelly roll pan with aluminum foil, shiny side up.

To prepare dough

  1. In a bowl of an electric mixer on medium-high speed, beat 1 cup (2 sticks) unsalted 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 until just incorporated. 
  2. Press dough evenly into pan and push dough up sides. Cover with plastic wrap and refrigerate 30 minutes.
  3. 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 and transfer to a wire rack to cool.

To prepare topping

  1. In a large saucepan over medium heat, combine brown sugar, honey, 1 cup (2 sticks) unsalted butter and 1/4 cup granulated sugar and cook, stirring occasionally, until sugar dissolves. 
  2. 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. 
  3. Spread almond mixture evenly over crust. Return pan to oven and bake until bubbling, about 15 minutes. Remove from oven and transfer pan to a wire rack to cool. While bars are still slightly warm, cut into triangles.

Notes

This recipe must be prepared in advance. From Charlotte Midthun of Granite Falls, Minn.

© Jay Deitch 2013