Ingredients:
3/4 cup butter, softened
3/4 cup white sugar
3 large egg yolks
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons almond extract
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup butter, softened
1/2 cup corn syrup
1/3 cup heavy cream
2/3 cup blanched slivered almonds
Directions:
Preheat oven to 350 F Line a 13 x 9-inch baking pan with parchment paper for easier extraction and cleanup.
Beat together the butter and sugar until light and fluffy.
Add the egg yolks, 1 at a time, beating well after each addition.
Beat in the vanilla.
At low speed, beat in flour, 1/2 cup at a time, until a dough forms.
I cannot stress enough how important it is to follow this step correctly, otherwise you will end up with flour all over your counter and a tough dough.
Press the dough into the prepared pan.
Bake the dough until golden, about 20 minutes.
Transfer the pan to a wire rack to cool slightly.
To prepare the topping, in a small, heavy saucepan, cook the sugar, butter, and corn syrup over medium heat until the sugar is dissolved and bubbles appear around edges of pan.
Reduce the heat to low.
Cook without stirring until the mixture turns a deep golden color, about 1 minute.
Watch carefully, it can go from golden to burnt and ruined very quickly.
Remove from the heat.
Stir in the cream.
Sprinkle the almonds evenly over the prepared cookie base.
Pour the cream mixture over the almonds.
Return the pan to oven.
Bake cookies until the topping bubbles, about 10 minutes.
Transfer the pan to a wire rack to cool completely.
Cut the cookies into bars.
Servings: 40
Time preparation: 15 min.
Time total: 45 min.