Almond Triangles From "Beat This!" Cookbook By Ann Hodgman

Title:
Almond Triangles From "Beat This!" Cookbook By Ann Hodgman

Yield:
1 Servings

Categories:
Cookies,
Bars




Ingredients:





     2 c  Flour


   2/3 c  Confectioner's sugar


   1/8 ts Salt


     1 c  Unsalted butter; cut into 16


          -slices


     1 ts Vanilla extract





----------------------------------TOPPING----------------------------------


     1 c  Unsalted butter


   1/2 c  Mild-tasting honey


 1 1/4 c  Light brown sugar; packed


   1/4 c  Sugar


   1/8 ts Salt


   1/4 c  Heavy cream


     8 oz Slivered almonds


     8 oz Unblanched whole almonds;


          -coarsely chopped


     1 ts Grated orange rind





 Preheat oven to 350 F. CRUST (first 5 ingredients) Place the flour,


 confectioners' sugar and salt into the bowl of a food processor. Blend for


 a few seconds. (Keep your hand over the top of the feed tube so the sugar


 won't fly away.) Then scatter the butter pieces and vanilla on top of the


 flour mixture. Process with on-and-off pulses until the mixture begins to


 hold together. Divide the dough into 8 pieces and space them evenly on an


 ungreased 10x15-inch baking pan. Dipping your fingertips in flour, pat out


 the dough until it covers the pan evenly. Bake the crust in the bottom


 third of the oven for 15 minutes. Then take it out, but leave the oven on.


 Meanwhile, prepare the topping.


 


 TOPPING (last 9 ingredients) Place the butter, honey, sugars and salt in a


 heavy saucepan. Stirring constantly, heat over a medium-low heat until the


 butter melts and the mixture is well combined. Raise the heat to medium and


 bring the mixture to a boil. Boil, without stirring, for 1 minute. Take the


 saucepan off the heat and stir in the cream, all the almonds and orange


 rind. Pour this mixture over the bottom crust and stick the pan back in the


 oven, still in the bottom third of the oven. Bake the triangles (of course,


 they're not triangles yet!) for 20 minutes at 350 F. Then turn up the heat


 to 375 F., transter the pan to the middle of the oven, and bake for another


 15 to 20 minutes. The topping should be amber-colored and bubbling all over


 before you take it out. Cool the pan on a wire rack. When the topping is


 completely cool, use a sharp knife to cut it into 20 squares. Lift the


 squares out of the pan and place them on a cutting board before you cut


 them into 2 triangles each. Getting triangular bars out of a pan can be an


 ugly scene. Store in a tightly covered container. Makes 40 triangles.


 Posted to EAT-L Digest  by pat hogberg 
on Dec 30,


 1997