Almond brittle cookies from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes by Richard Sax

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Accompaniments: Carlo's cookie dough

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 01, 2019

    Great bar cookies - really nice interplay of butteriness from the shortbread, tanginess from the jam (I used raspberry + brandy), creaminess from the caramel and crunch from the almonds. I lined the baking pan with buttered heavy-duty foil- this ended up being verrrry useful since the jam/caramel topping melded with the pan wherever the two touched. The pastry would have been harder to remove intact without the foil. The caramel in the almond topping still flowed easily even after thickening during stovetop cooking - this meant that it pooled more thickly wherever the dough had been rolled a bit more thinly. Once cut, the bars with the thicker caramel layers oozed a small amount down the sides - not enough to be a big messy problem, but something to keep in mind when rolling out the dough in the future. I cut my squares bigger than the 1-inch squares suggested in the recipe since I'd never eat these only 1 square inch at a time! Froze fine.

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