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Bermuda Triangle Cookies




Source of Recipe


Source: Burt Wolf's Table


List of Ingredients




For the Pastry Crust:

3 cups all-purpose flour

1/2 cup sugar

Pinch of salt

10 ounces, cold sweet butter, cut into small pieces

2 eggs, lightly beaten


For the Almond Topping:

1 cup sugar

1/4 cup honey

1/2 cup heavy cream

1 ounce butter

8 ounces sliced almonds



Recipe



TO MAKE THE PASTRY CRUST: In a large mixing bowl, combine the flour, sugar, and salt. Add the butter, and using two knives or a pastry blender, blend the butter into the flour until the mixture resembles coarse oatmeal. Add the eggs and mix until the dough can be formed into a compact ball. Wrap the ball in plastic wrap and refrigerate for 1 hour.


Preheat the oven to 350 degrees F. Prepare a 12-x-17-inch jelly roll pan by lining it with parchment paper.


Roll out the pastry into a 1/8-inch-thick sheet that will cover the entire inside of the pan and up along the sides. Fit the dough into the jelly roll pan, and using the tines of a fork, poke holes into the dough every few inches. The holes will let the steam out of the dough while it is cooking and thereby prevent the dough from developing bubbles and bulges. Chill the dough for 10 minutes.


Bake until lightly golden brown, about 20 to 25 minutes. Do not turn the oven off.


TO MAKE THE ALMOND TOPPING: In a heavy sauce pan, over medium-high heat, combine the sugar, honey, heavy cream, and butter. Bring the mixture to a boil and cook for 5 to 7 minutes or until a deep caramel color appeals. Mix in the almonds.


Pour the mixture over the pastry crust in the jelly roll pan. Spread the almond mixture into an even layer.


Return the pan to the oven and bake for 20 minutes. Remove from the oven and allow to cool in the pan. When the pastry is completely cool, cut it into triangles.