50 minutes
A delectable dessert made with a buttery shortbread base topped with a caramelized almond and honey mixture, finished with a sprinkle of flaky sea salt.
0 cups plus tablespoons
teaspoons
cups
cups
teaspoons
Mild-Flavored Honey
cups
tablespoons
Thinly Sliced Almonds, lightly toasted
cups
Flaky Sea Salt
to taste
1. Prepare Shortbread Base
Preheat your oven to 350°F (175°C). Prepare an 8-by-8-inch baking pan by coating it with nonstick spray and lining it with parchment paper, leaving some overhang on the sides for easy removal later. To make the shortbread base, combine the flour, kosher salt, granulated sugar, unsalted butter, and vanilla extract in a food processor. Process the mixture for about 30 seconds, until the butter is fully incorporated and the mixture resembles fine crumbs. Press the dough evenly into the prepared baking pan and bake for 15 to 18 minutes, until it turns a light golden color.
2. Make Almond-Honey Topping
While the base is baking, start on the almond-honey topping. In a medium saucepan, melt together the unsalted butter, granulated sugar, mild-flavored honey, heavy cream, and kosher salt over medium heat. Allow the mixture to simmer for about 3 to 5 minutes, until the mixture darkens slightly. Stir in the lightly toasted, thinly sliced almonds, ensuring they are well coated with the caramel mixture.
3. Finish and Bake
Once the shortbread base is ready, carefully dollop and spread the almond-honey mixture evenly over it. Return the pan to the oven and bake for an additional 15 to 20 minutes, until the topping is a uniform golden color. Allow the bars to cool completely in the pan. Use the parchment paper sling to lift them out, then cut into 12 to 24 triangular bars with a sharp knife. A light sprinkle of flaky sea salt on top will enhance the flavors.
Ensure your yeast is fresh and activate it properly by combining it with warm (not hot) milk – around 100-110°F is ideal. Allow it to sit until foamy, signaling that the yeast is alive and active.
Ensure your yeast is fresh and activate it properly by combining it with warm (not hot) milk – around 100-110°F is ideal. Allow it to sit until foamy, signaling that the yeast is alive and active.
When adding eggs to your custard, temper the eggs by gradually whisking in hot milk. This prevents the eggs from scrambling and ensures a silky, smooth custard.
Keep a close eye during the final baking. Rotate the pan halfway through to ensure even caramelization on the almond topping. The bars are ready when golden brown and the topping is bubbly.
Spread the honey-almond mixture and custard evenly over the dough for uniform caramelization and consistency.
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