Toffee Almond Shortbread |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Ingredients
1 cup Horizon Organic unsalted butter, room temperature
1 cup sugar
1 Horizon Organic egg yolk
1 tsp. vanilla extract
1/2 tsp. salt
1/2 cup chopped almonds, lightly toasted
1/2 cup toffee bits
2 cups all-purpose flour
Directions
Preheat the oven to 350 degrees. Butter a 13 x 9-inch baking pan. Using an electric mixer or sturdy wooden spoon, combine the butter and sugar until blended. Stir in the egg yolk, vanilla, salt, almonds and toffee bits. Add the flour all at once and mix on low speed just until incorporated. The dough will look like a coarse, crumbly mess and should not be beaten smooth. Turn the dough out into the prepared pan and press it firmly into place in an even layer. Bake for 20 to 25 minutes, until barely colored. Cool briefly, then cut into bars while still slightly warm. Cool completely before serving.
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