michael-in-phoenix
Well-known member
...where I got this recipe. Maybe it was here. I don't know. They were GOOD!
My son (the math guru) called them "Almond Isosceliciousness" -after the Isosceles triangle. I think "Almond Parallellayums" was mentioned as well.
Almond Triangles
2 cups butter, at room temperature and divided
3/4 cup sugar, divided
1 egg
3/4 teaspoon almond extract
1/2 teaspoon salt
2 3/4 cups flour
1 cup brown sugar, packed
1/3 cup honey
1/4 cup heavy whipping cream
1 lb sliced almonds
Line a 10x15 jellyroll pan with foil (shiny side up).
In bowl of electric mixer on medium/high speed, beat one cup of butter until creamy (approx. 1 min.). Gradually add 1/2 cup sugar, beat until light and fluffy (approx. 2 min.).
Add egg, extract, and salt, beat until thoroughly combined.
Reduce speed to low, add flour and mix until just incorporated.
Press dough evenly into pan and push up sides. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375. Using a fork, prick dough in several places across pan.
Bake for 10 minutes. Remove and allow to cool.
In a large saucepan over med/high heat, combine remaining butter, remaining sugar, brown sugar, and honey. Heat, stirring occasionally until the sugar dissolves.
Increase heat, and allow mixture to boil for about 3 minutes undisturbed (No stirring). Then remove from heat and stir in cream and almonds.
Spread mixture evenly across the cooled dough, return to oven and heat until bubbly.
Cut into triangles while slightly warm.
ENJOY!
Notes: These cookies are very rich and should be cut somewhat smallish, maybe two bites per cookie. They hold together well, but do not over-bake the crust or it will crumble.
These cookies can be stored in the fridge in an airtight container for 3 weeks with wax paper between the layers.
http://i159.photobucket.com/albums/t159/Storehouse78/IMG_5836_zps8a2a5a6d.jpg
My son (the math guru) called them "Almond Isosceliciousness" -after the Isosceles triangle. I think "Almond Parallellayums" was mentioned as well.
Almond Triangles
2 cups butter, at room temperature and divided
3/4 cup sugar, divided
1 egg
3/4 teaspoon almond extract
1/2 teaspoon salt
2 3/4 cups flour
1 cup brown sugar, packed
1/3 cup honey
1/4 cup heavy whipping cream
1 lb sliced almonds
Line a 10x15 jellyroll pan with foil (shiny side up).
In bowl of electric mixer on medium/high speed, beat one cup of butter until creamy (approx. 1 min.). Gradually add 1/2 cup sugar, beat until light and fluffy (approx. 2 min.).
Add egg, extract, and salt, beat until thoroughly combined.
Reduce speed to low, add flour and mix until just incorporated.
Press dough evenly into pan and push up sides. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375. Using a fork, prick dough in several places across pan.
Bake for 10 minutes. Remove and allow to cool.
In a large saucepan over med/high heat, combine remaining butter, remaining sugar, brown sugar, and honey. Heat, stirring occasionally until the sugar dissolves.
Increase heat, and allow mixture to boil for about 3 minutes undisturbed (No stirring). Then remove from heat and stir in cream and almonds.
Spread mixture evenly across the cooled dough, return to oven and heat until bubbly.
Cut into triangles while slightly warm.
ENJOY!
Notes: These cookies are very rich and should be cut somewhat smallish, maybe two bites per cookie. They hold together well, but do not over-bake the crust or it will crumble.
These cookies can be stored in the fridge in an airtight container for 3 weeks with wax paper between the layers.
http://i159.photobucket.com/albums/t159/Storehouse78/IMG_5836_zps8a2a5a6d.jpg