If you finished your holiday baking and just haven’t had enough, try these almond triangles. I made these for the holidays in 2009. They are fantastic. Be sure to have the ingredient amounts with you at the market. The amount of almonds will surprise you. For a moment, I was tempted to rewrite the recipe to be more PointsPlus-friendly, but there are some things you just shouldn’t change. This recipe is one of them. Thanks to Ron Read for sharing with me last year.
Makes about 6 dozen cookies.
Note: This recipe must be prepared in advance. “I found this recipe many years ago in First for Women magazine,” wrote contest winner Charlotte Midthun of Granite Falls, Minn. “Everyone who tastes them wants the recipe. They are my family’s favorite.”
• 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
• 23/4 c. flour
• 1 c. packed brown sugar
• 1/3 c. honey
• 1/4 c. heavy cream, at room temperature
• 1 lb. (about 51/4 c.) sliced almonds
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.