- ½ cup salted butter (113g)
- 1¼ cup all-purpose flour (150g)
- ¼ cup sugar(50g)
- 1 egg yolk beaten
- 1 tsp vanilla extract
- 3 tbsp butter(42g)
- 2 tbsp milk
- ½ cup sugar
- 1 tbsp honey
- 1 cup sliced almonds(86g)
In a food processor add the butter, flour, and sugar. Process until mixture just starts to come together.
Put the mixture in a bowl and add the beaten egg yolk and vanilla. Form a ball with the dough, wrap in plastic wrap, and put in the fridge for 1 hour.
Preheat oven to 325°F.
Press the dough evenly onto the bottom and sides of a 9 X 9-inch baking pan. Form a ½ inch rim.
Bake until golden brown about 30 minutes.
In a small saucepan heat the butter and milk until the butter is melted.
Add the sugar, honey, and almonds. Stir to mix in.
Spread filling over the warm shortbread.
Bake another 20 - 30 minutes until it is a rich brown color.
Let cool for 10 minutes and cut into triangles in the pan.
If you use a parchment sling you can let the bars cool completely, then easily remove them from the pan and cut into triangles.
It may be hard to get the cookies out of the pan. A parchment sling is a SIS (simple is smart) way to prevent the problem of not being able to get the cookies out of the pan.
Store in an airtight container in a cool place for up to 3 weeks.
Serving: 2triangles | Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 38mg | Potassium: 59mg | Fiber: 1g | Sugar: 6g | Vitamin A: 136IU | Calcium: 23mg | Iron: 1mg