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Ingredientes
- 1 c. butter - (2 sticks)
- 1 c. powdered sugar
- 2 x Large eggs
- 1 tsp vanilla extract
- 3 1/2 c. cake flour plus more
- 1 c. butter - (2 sticks)
- 2/3 c. honey
- 1 c. granulated sugar
- 4 c. sliced almonds
Direcciones
- For the sugar dough, cream butter till pale and fluffy, about 1 minute. Add in powdered sugar and blend till smooth but not airy. Add in Large eggs, 1 at a time, and vanilla and blend well. Gradually add in cake flour and mix till smooth. Flatten dough into rectangle, wrap in plastic wrap and refrigeratein refrigerator 2 hrs.
- Roll out dough on floured board to 15- by 10-inch rectangle 1/8-inch thick. Wrap dough around rolling pin and transfer to jelly roll pan lined with waxed paper or possibly parchment paper. Press dough into pan bottom, trimming edges to fit. Use any scraps to fill gaps in dough, pressing seams together. Prick all over with fork. Bake at 350 degrees till slightly browned, 12 to 14 min. Cold on rack.
- For assembly, heat butter in saucepan over medium heat. Add in honey and granulated sugar and bring to boil. Add in nuts, return to boil then remove from heat. Let cold slightly. Pour hot filling into shell, spreading proportionately. Don't overfill. Bake at 350 degrees till topping bubbles and turns golden, 12 to 15 min. Cold, then cut into bars.
- This recipe yields 48 (3- by 1 1/2-inch) bars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 515 | |
| Calories from Fat 328 | 64% |
| Total Fat 37.58g | 47% |
| Saturated Fat 20.15g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 230mg | 10% |
| Potassium 117mg | 3% |
| Total Carbs 44.93g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 42.52g | 28% |
| Protein 4.01g | 6% |
