Almond Toffee Shortbread
1 c. whole blanched almonds, toasted
3/4 c. confectioners' sugar, divided
1 c. butter (no substitutes), softened
1/4 tsp. almond extract
1 3/4 c. flour
1/4 tsp. salt
1 pkg. English toffee bits (10 oz) or almond brickle chips (7 1/2 oz.)
3/4 c. light corn syrup
3/4 c. sliced almonds, divided
3/4 c. flaked coconut, divided
In food processor or blender, place almonds and 1/4 c. sugar. Cover; process 'til nuts are finely ground. Set aside. In mixing bowl, cream butter and remaining sugar 'til light and fluffy. Beat in extract. Combine flour, salt and ground almonds; slowly add to creamed mixture. Press into a greased 15X10X1" baking pan.
Bake at 350º for 20 min. Meanwhile, combine toffee bit and corn syrup in heavy saucepan. Cook and stir over med. heat 'til toffee melts. Remove from heat; stir in 1/2 c. sliced almonds and 1/2 c. coconut. Spread over hot crust. Sprinkle with remaining almonds and coconut. Bake 14 min. or 'til golden and bubbly. Cool on a wire rack. Cut into squares.
Pairs Well With
I absolutely LOVE shortbread of ANY kind! lol