Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Almond Fudge Topped Shortbread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 30

1 Cup(s) Sliced almonds, lightly
toasted divided
1 Cup(s) Butter or margarine
1/2 Cup(s) Confectioner's sugar, Confectioner's sugar
1/4 Teaspoon(s) Salt
1 1/4 Cup(s) All-Purpose Flour
2 Cup(s) Semisweet chocolate chips
12 oz.
14 Ounce(s) Can sweetened condensed milk
1/2 Teaspoon(s) Almond extract
Heat oven to 350 F. Grease 13x9x2" baking pan. Finely grind 1/3 cup
cooled, toasted, almonds in food processor or blender. Beat butter,
confectioner's sugar and salt in large bowl until creamy. Add flour
and ground almonds; stir unitl well blended. With floured hands, press
dough evenly into prepared pan. bake 20-25 minutes or until lightly
browned. Cool 5 minutes. In heavy saucepan over Low heat, melt
chocolate chips with sweetnened condensed milk, stirring constantly
until chips are melted. Stir in almond extract. Spread evenly over
warm shortbread. Sprinkle with remaining sliced almonds; press down
firmly. Refrigerate 3 hours until firm. Cut into bars. Store covered
at room temperature Makes 24-36 bars. Note: to toast almonds, heat
oven to 350 F. Spread almonds in thin layer in shallow baking pan.
Bake 5-8 minutes or until very lightly brown, stirring once or twice.
MC formatting by ICQ #12099523 Recipe by: Blue
Diamond Nuts recipe Posted to MC-Recipe Digest by Roberta Banghart
<> on May 14, 1998

Nutrition (calculated from recipe ingredients)
Calories: 197
Calories From Fat: 111
Total Fat: 13.1g
Cholesterol: 20.8mg
Sodium: 38.5mg
Potassium: 89.2mg
Carbohydrates: 19.3g
Fiber: 1.3g
Sugar: 7.4g
Protein: 3.1g

Scale this recipe to Servings [?]