Cinnamon Honey Almond Triangles
Honey adds a wonderful shine to these shortbread triangles topped with loads of almonds.
20 min.prep time
60 min.total time
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray foil with no-stick cooking spray; set aside.
Combine all crust ingredients in large bowl; beat at low speed until crumbly and dough starts to form. Press into prepared pan. Bake for 18 to 22 minutes or until light golden brown and set.
Meanwhile, combine all topping ingredients except almonds in 2-quart saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil (5 to 6 minutes). Continue cooking, stirring occasionally, until candy thermometer reaches 240°F. or small amount of mixture dropped into ice water forms a soft ball (4 to 5 minutes). Stir in almonds.
Spoon mixture evenly over partially baked crust. Continue baking for 12 to 15 minutes or until bubbly and almonds are golden brown. Cool completely. Remove from pan using foil ends; peel off foil. Cut into 24 squares. Cut each square in half diagonally.
- A nonstick saucepan works well for cooking the topping.
- These elegant little triangles are a quick idea for a cookie exchange.