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.

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Ingredients

Directions

  • 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.

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  • 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.

Tips

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; 13 mg cholesterol; 45 mg sodium. 12 g carbohydrates; 1 g protein;

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