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 Triangles From "beat This!" Cookbook By Ann Hodgma Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Flour
2/3 Cup(s) Confectioner's sugar, Confectioner's sugar
1/8 Teaspoon(s) Salt
1 Cup(s) Unsalted butter, cut into 16
1 Teaspoon(s) Vanilla extract
1 Cup(s) Unsalted butter
1/2 Cup(s) Mild-tasting honey
1 1/4 Cup(s) Light brown sugar, packed
1/4 Cup(s) Sugar
1/4 Cup(s) Heavy cream
8 Ounce(s) Slivered almonds
8 Ounce(s) Unblanched whole almonds
coarsely chopped
1 Teaspoon(s) 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
<p_hogberg@HOTMAIL.COM> on Dec 30, 1997

Nutrition (calculated from recipe ingredients)
Calories: 7275
Calories From Fat: 5387
Total Fat: 623.9g
Cholesterol: 1057.6mg
Sodium: 961.5mg
Potassium: 3323.6mg
Carbohydrates: 355.1g
Fiber: 62.6g
Sugar: 63.1g
Protein: 119.9g

Scale this recipe to Servings [?]