Almond Crunchies
(5) Ratings

Almond Crunchies

Prep Time: |
Cook Time: |
Baking Time: |
Makes: 30 bars

Ingredients

  • 1/2 cup 125 mL Crisco® All-Vegetable Shortening 
  • 1/2 cup 125 mL granulated sugar
  • 1 cup 250 mL Robin Hood® Original All Purpose Flour 
  • 1/2 tsp 2 mL salt
  • Almond Topping

  • 1/4 stick 50 mL Crisco All-Vegetable Shortening 
  • 1 cup 250 mL finely chopped unblanched almonds
  • 1/2 cup 125 mL granulated sugar
  • 1/2 cup 125 mL whipping cream
  • 1 tsp 5 mL vanilla extract

Preparation

  1. Heat oven to 375ºF (190ºC).
  2. Beat 1/2 cup (125 mL) shortening with 1/2 cup (125 mL) sugar at a medium speed until light, for about 5 minutes. Combine flour and salt; add in halves, mixing until blended after each addition.
  3. Turn dough into a greased and parchment-lined 11" x 7" x 1 1/2" (28 x 18 x 4 cm) pan and press into an even layer.
  4. Bake at 375ºF (190ºC) for 12 minutes. Cool for 20 minutes.
  5. Meanwhile, for Almond Topping: Melt 1/4-cup (50 mL) shortening over low heat in a heavy saucepan. Add almonds and sugar. Stir in cream, and heat to boiling, stirring constantly and watching to be sure it does not boil over, for about 3 minutes. Cool slightly. Stir in vanilla extract. Pour almond mixture over partially baked layer.
  6. Continue baking for 15 to 20 minutes or until light golden. Run knife around edges while still warm to allow for easier cutting.
  7. Cool completely. Cut into bars or squares.