Almond Brittle Bar Cookies Recipes

Steps:

• Preheat oven to 350°F.
• Spray an 8-inch square baking pan with vegetable cooking spray.
• Mix together flour, baking soda, and salt.
• Beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla.
• Stir flour mixture into butter mixture until just combined. Fold in toffee bars, nuts, and chocolate morsels. Using a rubber spatula, spread mixture evenly in prepared pan.
• Bake cookies until a toothpick inserted in center comes out clean and top is lightly browned, 20 to 25 minutes.
• To prepare topping, immediately sprinkle chocolate morsels over top of warm cookies. Return cookies to oven. Bake just until chocolate has melted, 2 minutes.
• Spread melted chocolate evenly over cookies. Sprinkle with nuts. Transfer pan to a wire rack to cool completely. Cut into bars.

Steps:

• Line a baking sheet with waxed paper.
• Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup. Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes.
• Spread the mixture onto the prepared baking sheet in a thin layer. Cool until the mixture hardens and break into pieces to serve.

Steps:

• Make cookie crust: Using electric mixer, beat butter at medium speed until light. Add sugar, salt, and orange zest; beat until fluffy, 3-5 minutes. Add egg, milk, and vanilla and beat until blended. Add flours and mix at low speed just until smooth. Refrigerate, wrapped in plastic wrap, until firm, at least 2 hours. Let dough warm at room temperature briefly before rolling out.
• Lightly butter 15-1/2x10-1/2" baking sheet. Roll out dough on lightly floured surface to rectangle slightly larger than baking sheet. Line baking sheet with dough, letting edges hang. (Dough can also be pressed into pan with fingertips.) Refrigerate at least 20 minutes.
• Heat oven to 400 degrees.
• Trim dough flush with pan. Prick all over with fork. Bake until light golden, 16-18 minutes. Prick any air bubbles with fork.
• Mix jam and liqueur together and brush over hot pastry.
• Make topping: Melt butter in heavy saucepan over medium heat. Stir in sugar, honey, and salt. Cook, stirring constantly, until sugar dissolves. Stir in cream and boil, stirring constantly, until lightly thickened, about 2 minutes. Remove from heat. Stir in vanilla, lemon juice, and almonds.
• Very gently spread almond mixture in smooth layer over pastry without disturbing raspberry glaze. Bake until bubbly and golden brown, 17-20 minutes.
• Cool completely in pan on wire rack. Cut into 1" squares. Store in airtight containers.