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Prep Time:
15 min + cooling time

Cook Time:
15 to 20 minutes

Servings:
30 bars

Prep Time:
15 min + cooling time

Cook Time:
15 to 20 minutes

Servings:
30 bars

Almond Crunchies

INGREDIENTS

Almond Crunchies

  • 1/2 C. (125 mL) Crisco® All-Vegetable Shortening
  • 1/2 C. (125 mL) granulated sugar
  • 1 C. (250 mL) all-purpose flour
  • 1/2 tsp. (2 mL) salt
  • Almond Topping
  • 1/4 stick (50 mL) Crisco® All-Vegetable Shortening
  • 1 C. (250 mL) finely chopped unblanched almonds
  • 1/2 C. (125 mL) granulated sugar
  • 1/2 C. (125 mL) whipping cream
  • 1 tsp. (5 mL) pure vanilla extract

DIRECTIONS

  1. Heat oven to 375ºF (190ºC).
  2. Beat 1/2 C. (125 mL) shortening with 1/2 C. (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 Pure 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.