This Almond Triangle recipe is the Holiday Cookie Contest winner from the 2009 Taste Section of the Minneapolis Star Tribune. The contest winner, Charlotte Midthun, first found the recipe from a 15 year old First for Women magazine. December’s not so far away and these cookies are the best! They are not so sweet that you feel guilty…I think the nuts add a little protein right? They are the perfect treat for a mid-blogging snack.
You do have to have a 10X15 inch rimmed cookie sheet or jelly roll pan. Also, make in advanced…they tasted better the next day, some things just do.
Almond Triangles
Ingredients:
2 Cups (4 sticks) Unsalted Butter, at room temperature, divided
3/4 Cup granulated Sugar, divided
1 Egg
3/4 Tsp. Almond Extract
1/2 Tsp. Salt
2 3/4 Cup Flour
1 Cup packed Brown Sugar
1/3 Cup Honey
1/4 Cup Heavy Cream, at room temperature
1 lb. (about 5 1/4 Cups) Sliced Almonds
Directions:
Carefully line the cookie sheet or pan with aluminum foil, shiny side up. (OK, stop right there. Personally, I didn’t like this plan. I did it according to the directions, but the aluminum foil did annoyingly stick to the cookie. Could I have used parchment, or spray instead? Let me know what you think.)
To make the dough:
Mix, on medium speed, 1 cup butter (2 sticks), until creamy, about 1 minute. Then, gradually add 1/2 cup sugar and beat about 2 minutes until light and fluffy. Add the egg, almond extract, and salt, and beat until combined. Reduce speed of mixer to low and add flour and mix until incorporated.
Press the dough evenly into pan and push dough up the sides. Cover with plastic wrap and refrigerate 30 minutes.
Preheat oven o 375 degrees. Prick dough in about 24 places with a fork and bake for 10 minutes. Then, remove from oven and transfer to cooling rack.
To make the topping:
Combine brown sugar, honey, and remaining 1 cup (2 sticks) of butter and the remaining 1/4 cup sugar into a saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves. Then increase heat to medium-high, and bring the mixture to a boil and cook for 3 minutes without stirring. Remove from heat and stir in cream. Stir in almonds.
Then, spread almond mixture evenly over crust. Return the pan to oven and bake until bubbling, about 14 minutes. Remove from oven and transfer pan to a wire rack to cool. While bars are still slightly warm, cut into triangles.
Now, don’t worry…unlike the previous Oh Henry Bars, and because you use a 10X15 pan, there will be plenty to share! I think Oh Henry Bars and Almond Triangles would be great served together actually… sort of a yin and yang for bar cookies.
So, come on now…will you share a favorite bar cookie recipe with us? One that tastes like a contest winner, is a family secret, or good enough to make you not want to share? If you have one email us at [email protected]….if not, please add your comment anyway!
