Almond Caramel Shortbreads
Discover the irresistible charm of Almond Caramel Shortbreads—a delightful fusion of buttery shortbread and a luscious caramel almond topping. These decadent bars begin with a tender, melt-in-your-mouth shortbread base, crafted from a blend of softened butter, all-purpose flour, and a hint of vanilla for a classic, comforting flavor. Topped with a rich, golden caramel made from brown sugar, honey, and cream, and studded with crunchy slivered almonds, these treats strike the perfect balance between sweetness and nuttiness. Baked to perfection, the caramel becomes irresistibly chewy while the shortbread remains crisp and delicate. Perfect for baking enthusiasts seeking a dessert with texture and flavor contrast, these Almond Caramel Shortbreads are ideal for everything from afternoon tea to holiday cookie trays. Whether you're looking to impress guests or indulge on your own, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 150 g Unsalted butter (softened)
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 200 g All-purpose flour
- 50 g Cornstarch
- 0.5 tsp Salt
- 100 g Slivered almonds
- 100 g Brown sugar
- 60 ml Honey
- 60 ml Heavy cream
- 50 g Salted butter
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch (20cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
Sift together the all-purpose flour, cornstarch, and salt in a separate bowl and gradually add to the butter mixture. Mix until a dough forms.
Press the dough evenly into the prepared baking pan. Prick the surface with a fork to prevent bubbling during baking.
Bake the shortbread base in the preheated oven for 18-20 minutes or until lightly golden. Remove from the oven and allow to cool slightly.
While the shortbread cools, prepare the almond caramel topping. In a small saucepan, combine the brown sugar, honey, heavy cream, and salted butter. Heat over medium heat, stirring constantly, until the mixture comes to a gentle boil.
Once boiling, reduce the heat to low and let the mixture simmer for 2-3 minutes, stirring occasionally. Remove from heat and stir in the slivered almonds.
Pour the caramel almond mixture evenly over the baked shortbread base, spreading it out gently with a spatula.
Return the pan to the oven and bake for an additional 12-15 minutes, until the almond caramel layer is golden and bubbling.
Remove from the oven and let the shortbread cool completely in the pan. Once cooled, use the parchment overhang to lift it out.
Nutrition Facts
Calories |
259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 16.6 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
