Homemade Almond Caramel Shortbread Bites Recipes

ALMOND SHORTBREAD I

Steps:

• In a large bowl, beat butter with 1/2 cup sugar and almond extract until light and fluffy. With a wooden spoon, stir in flour until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• On lightly sugared surface, roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
• Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. While still warm, roll in sugar. Cool completely on a wire rack. Store in an air-tight container.

HOMEMADE ALMOND CARAMEL SHORTBREAD BITES

Steps:

• Line a 9 by 9 inch baking dish with parchment paper. Preheat the oven to 350 degrees.
• In the bowl of an electric mixer, cream butter and sugar together. Then add flour and salt and mix until the dough comes together and forms a ball.
• Press the dough into the bottom of the baking dish and bake for 20 minutes. Remove and let cool. While the shortbread is cooking, you can start on the caramel layer.
• In a large heavy bottomed pot (I used a 3.0 quart), stir sugar, corn syrup, 1 cup of heavy cream, and salt together over high heat. You need to stir constantly with a wooden spoon until it reaches 240 degrees. Then, add 1/2 cup more cream, and bring it back to 240 degrees, stirring constantly. Add the last 1/2 cup of heavy cream, and bring it to 240 degrees.
• Pour the hot caramel over the shortbread layer, and sprinkle the almonds on top.
• Allow the caramel to fully cool and set before cutting. I find it easier cut when the caramel is slightly chilled, but not hard as a rock. I like to lift the whole thing out of the pan using the parchment paper lining and cut on a cutting board.
• Melt chocolate chips in the microwave in 30 second intervals, stirring in between, or use a double boiler. Dip the bottom half of each square into the chocolate, using a toothpick inserted into the caramel layer to hold it as you dip. Place them on a parchment or silicone baking mat to set the chocolate.

CARAMEL SHORTBREAD SQUARES

Steps:

• Preheat oven to 350 degrees F (175 C).
• In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
• In a 2 quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
• Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1 inch squares. These need to be small because they are so rich.

TOFFEE ALMOND SHORTBREAD BITES

Steps:

• Preheat oven to 325 degree F.
• In a medium mixing bowl, combine flour and brown sugar.
• Cut in butter with a pastry blender until mixture resembles fine crumbs and starts to cling.
• Stir in almonds and toffee pieces. Form the mixture into a ball and knead gently until smooth.
• On a lightly floured surface, roll dough to a 1/4-inch thickness.
• Cut dough using a 1-1/4- to 1-1/2-inch scalloped or round cutter.
• Reroll dough as needed.
• Place rounds 1 inch apart on an ungreased cookie sheet.
• Sprinkle with coarse sugar.
• Bake in preheated oven for 10 to 12 minutes or until bottoms just start to brown and edges are firm.
• Transfer cookies to a wire rack and let cool.

ALMOND CARAMEL SHORTBREADS

Steps:

• For the Shortbread:.
• Preheat your oven to 350.
• prepare a 9" x 13" pan with either flour and butter, or a piece of parchment paper pressed into the pan and up the sides slightly. (I use parchment).
• Cream your butter and sugar together.
• scrape the bowl and add yolks.
• scrape the bowl again, making sure the yolks are mixed in, but don't over mix.
• Add your spices and one cup of flour, mix briefly until just combined, then add your second cup of flour.
• Your dough should be moist and clumpy, dump this into your pan and press to fit in an even layer, with your fingertips. this doesn't have to be perfect.
• Bake for 15-20 min, until just set and lightly browned at edges.
• Prep your ingredience for the caramel as you put the shortbread in the oven.
• Put everything except the almonds into a heavy bottomed sauce pan.
• when you pull the short bread out of the oven, turn the burner on medium, and heat until the mixture is bubbly and starting to brown, stirring fairly constantly. Using a heat resistant spatula is great, so you can scrape along the bottom to prevent burning. this will take 5 min or so from everything melting.
• Turn off the heat and stir in your almonds until evenly coated.
• spread the whole mixture on top of the shortbread and pop it back into the oven for another 15 to 20 minute.
• the mix will bubble in the oven, its done when the caramel starts to turn golden and the almonds at the edges start to toast.
• Let this cool for 20-30 min, then cut with a bench knife or a chefs knife. I like to cut them into triangles, but like brownies, you can go for whatever floats your boat on this end!