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Almond Fudge Shortbread Recipe
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To make almond fudge shortbread
Ingredients
| 5 1/4 | oz | Sliced almonds; lightly toasted, divided | | 8 1/2 | oz | margarine; softened | | 3 1/2 | oz | icing sugar | | 1/4 | teaspoons | Salt | | 5 1/4 | oz | Plain flour | | 6 1/2 | oz | milk-chocolate-chips; (12 oz.) | | 14 | ounces | Can sweetened condensed milk | | 1/2 | teaspoons | Almond extract |
Instructions
Heat oven to 350 F. Grease 13x9x2" baking pan. Finely grind 1/3 cup cooled,
toasted, almonds in food processor or blender. Beat butter, confectioner's
sugar and salt in large bowl until creamy. Add flour and ground almonds;
stir unitl well blended. With floured hands, press dough evenly into
prepared pan. bake 20-25 minutes or until lightly browned. Cool 5 minutes.
In heavy saucepan over Low heat, melt chocolate chips with sweetnened
condensed milk, stirring constantly until chips are melted. Stir in almond
extract. Spread evenly over warm shortbread. Sprinkle with remaining sliced
almonds; press down firmly. Refrigerate 3 hours until firm. Cut into bars.
Store the almond fudge shortbread covered at room temperature Makes 24-36 bars.
Note: to toast almonds,
heat oven to 350 F. Spread almonds in thin layer in shallow baking pan.
Bake 5-8 minutes or until very lightly brown, stirring once or twice.
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Sat 1 Mar 2008
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