Almond Triangles

I started baking these Almond Triangles after one of my co-workers, and teaching partner/fellow SLP made them during the holidays. I was so impressed by this recipe that I had to add it to my yearly Christmas lineup. In fact, they have become so well-received, that I also make them for Easter—-any excuse to enjoy these sweet creations! There are lots of sliced almonds and honey layered into this cookie, so it must be good for you, right?!

Makes about 6 dozen cookies.

• 2 c. (4 sticks) unsalted butter, at room temperature, divided

• 3/4 c. granulated sugar, divided

• 1 egg

• 3/4 tsp. almond extract

• 1/2 tsp. salt

• 2 3/4 c. flour

• 1 c. packed brown sugar

• 1/3 c. honey

• 1/4 c. heavy cream, at room temperature

• 1 lb. (about 5 1/4 c.) sliced almonds

Directions

Carefully line a 10- by 15-inch jellyroll pan with aluminum foil, shiny side up.

To prepare dough: In a bowl of an electric mixer on medium-high speed, beat 1 cup (2 sticks) 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.

Press dough evenly into pan and push dough up sides. Cover with plastic wrap and refrigerate 30 minutes.

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: In a large saucepan over medium heat, combine brown sugar, honey, remaining 1 cup (2 sticks) butter and remaining 1/4 cup granulated sugar. Cook, stirring occasionally, until sugar dissolves.

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.

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.

Recipe Credit: www.startribune.com

Photo credit: Rose Kesting