Recipe: Almond Toffee Shortbread

Almond Toffee Shortbread
Source Taste of Home
Yield: 8 dozen

1 cup whole blanched almonds -- toasted
3/4 cup powdered sugar -- divided
1 cup butter -- (no substitutes) softened
1/4 teaspoon almond extract
1 3/4 cups flour
1/4 teaspoon salt
1 package English toffee bits -- 10 oz
3/4 cup light corn syrup
3/4 cup sliced almonds -- divided
3/4 cup flaked coconut -- divided

In a food processor or blender, place whole almonds and 1/4 cup powdered sugar. Cover & process until nuts are finely ground; set aside. In a mixing bowl; cream butter & remaining sugar until light & fluffy. Beat in extract. Combine flour, salt & ground almond mixture; gradually add to cramed mixture. Press into a greased 15x10 inch jelly roll pan. Bake at 350 degrees for 20 minutes.

Meanwhile, combine toffee bits & corn syrup in a heavy saucepan. Cook & stir over medium heat until toffee is melted. Remove from the heat; stir in 1/2 cup sliced almonds & 1/2 cup coconut. Carefully spread over the hot crust. Sprinkle with remaining almonds & coconut. Bake for 15 minutes or until golden brown & bubbly. Cool on a wire rack. Cut into squares.

From: Nancy,.SanFran