These cookies are extremely rich, so cut them into small bars. We love the indulgent flourish of the caramel sauce, but the cookies are delicious without it.



Ingredient Checklist


Instructions Checklist
  • Line a 13x9x2-inch baking pan with foil. Coat foil with cooking spray; set aside. In a large mixing bowl, combine the 2 1/2 cups flour and the powdered sugar. Using a pastry blender, cut in the 1 cup butter until mixture resembles coarse, dry crumbs. Press into bottom of prepared pan. Bake in a 375° F oven for 15 to 20 minutes or until crust begins to brown. Remove from oven.

  • Meanwhile, in a medium saucepan melt the 6 tablespoons butter. Add cream. In a small bowl, combine the 1 cup granulated sugar and the 2 tablespoons flour. Add sugar mixture to the saucepan, stirring to combine. Bring mixture to boiling over medium-high heat, stirring frequently. Reduce heat to medium and boil for 3 minutes, stirring constantly.

  • Remove pan from heat. Stir in sliced almonds and almond extract. Spread over warm crust. Bake for 8 to 10 minutes or until almond layer begins to bubble and look golden. Place pan on a wire rack and cool completely.

  • To serve, use foil to lift bars from pan. Use a greased sharp knife to cut bars into diamond shapes. Just before serving, drizzle bars with caramel topping.


Place bars (without caramel topping) in a single layer in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months. Drizzle with caramel topping just before serving.

Nutrition Facts

98 calories; 6 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 13 mg cholesterol; 45 mg sodium. 19 mg potassium; 12 g carbohydrates; 0 g fiber; 7 g sugar; 1 g protein; 0 g trans fatty acid; 150 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 8 mg calcium; 0 mg iron;