Cinnamon Honey Almond Triangles
Honey adds a wonderful shine to these shortbread triangles topped with loads of almonds.
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How to make
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 bowl; beat at low speed until crumbly and dough starts to form. Press into prepared pan. Bake 18-22 minutes or until light golden brown and set.
Combine all topping ingredients except almonds in 2-quart saucepan. Cook over medium heat, stirring frequently, 5-6 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 4-5 minutes or until candy thermometer reaches 240°F or small amount of mixture dropped into ice water forms a soft ball. Stir in almonds.
Spoon mixture evenly over partially baked crust. Continue baking 12-15 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.
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