Almond Fudge Topped Shortbread
Ingredients
- 1 C. sliced almonds lightly toasted* and divided
- 1 C. (2 sticks) butter or margarine, softened
- ½ C. powdered sugar
- ¼ tsp. salt
- 1 ¼ C. all purpose flour
- 2 C. (12 oz. Package) semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed mink
- ½ tsp. almond extract
Directions
Heat oven to 350 degrees F. Grease a 13x9x2 inch baking pan. Finely grind 1/3 C. cooled, toasted almonds in food processor or blender. Beat butter, powdered sugar and salt in large bowl until creamy. Add flour and ground almonds, stir until well blended. With floured hands, press dough evenly into prepared pan. Bake 20 to 25 minutes or until lightly browned. Cool 5 minutes. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly until chops are melted. Stir in almond extract. Spread evenly over warm shortbread. Sprinkle with remaining sliced almonds, press down firmly. Refrigerate 3 hours or until firm. Cut into bars. Store, covered, at room temperature 24 to 36 hours.
To Toast Almonds: Heat oven to 350 degrees F. Spread almonds in thin layer in shallow baking pan. Bake 5 to 8 minutes or until very light brown, stirring once or twice.
