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Almond Toffee Bars

Source of Recipe

From "The King Arthur Flour Baker's Companion"


Recipe Introduction

"This recipe makes rich, buttery squares gilded with a dark caramel topping."

List of Ingredients

Cookie Base:
â—¦ 16 tablespoons (2 sticks) unsalted butter, at room temperature
â—¦ 1 teaspoon almond extract
â—¦ ½ cup confectioners' sugar
â—¦ 2 cups unbleached all-purpose flour
â—¦ ½ teaspoon baking powder
â—¦ ½ teaspoon salt

Topping:
â—¦ 1 cup brown sugar, packed
â—¦ 5 â…“ tablespoons (â…” stick) unsalted butter, at room temperature
â—¦ ¼ cup milk
â—¦ 1 cup sliced almonds


Recipe

Preheat the oven to 350° F. Lightly grease a 10 x 15-inch jellyroll pan, or a 9-inch square pan and 8-inch square pan (or 9-inch round pan) to approximate the size of the jellyroll pan.

To make the cookie base:
In a medium bowl, beat the butter, then add the almond extract and the confectioners' sugar, beating continuously. Sift together the flour, baking powder, and salt and stir the dry ingredients into the wet ingredients. Press the dough into the prepared pan, coming up the sides just a little. Bake the crust 15 to 20 minutes, until it's golden brown. Set it aside.

To make the topping:
Combine the brown sugar, butter, and milk in a saucepan, stirring over low heat just until the brown sugar is dissolved and the butter has melted. Spread this mixture over the cookie base. Sprinkle with sliced almonds.

Put the pastry under the broiler until the top bubbles, 3 minutes at the most. After 2 minutes, open the oven door and watch the bubbling action.

As soon as the nuts are golden brown, remove the bars from the oven. (It's easy to burn the topping if you're not careful.) When cool, cut into small (1 ½-inch) squares.

Makes about 48 squares