Caramel almond shortbread, full of energy, burnt and crispy, take it to the spring outing, adults and children rush to eat

Today I would like to teach you how to make a very delicious and energetic snack - caramel almond shortbread.

The caramel almond shortbread is divided into two layers, with a fluffy buttery yolk biscuit base and a layer of crispy and sweet caramel almonds on top.

This biscuit is really delicious, you must try it, it is charred and crispy, sweet and rich, and full of energy, so it is also called an energy biscuit, which can be enjoyed with coffee or tea.

【Caramel Almond Shortbread】

Ingredients for the shortbread base: 120 grams of butter, 25 grams of powdered sugar, 2 large egg yolks, 240 grams of low flour

Caramel ingredients: 50 ml fresh cream, 50 grams of caster sugar, 25 grams of maltose, 25 grams of honey, 30 grams of butter, 80 grams of almond slices.

Note: The above dosage can be baked on a 24*18cm baking sheet

Make:

1. Start by making the shortbread base

120g of softened butter at room temperature, add 25g of powdered sugar, beat until fluffy and whitish.

2. Add 2 egg yolks in 3 portions, whipping evenly each time (doing so will prevent the oil and water from separating).

3. Sift in the flour and mix evenly, no dry powder can be seen.

4. Then gently press the shortbread dough into a mold lined with baking paper and fork the hole with a fork, this is to prevent the cake from expanding and bulging after being heated.

Bake in an oven that has been preheated to 175 degrees for 20 minutes.

5. Cook the caramel while baking the shortbread base.

Prepare caramel ingredients: 50 ml of fresh cream, 50 grams of caster sugar, 25 grams of maltose, 25 grams of honey, 30 grams of butter, 80 grams of almond slices.

Note: I slice the almonds myself with large almonds and then microwave them for 1-2 minutes to lightly color.

6. Pour the ingredients from the caramel ingredients except the almond flakes into the saucepan.

7. Heat over medium heat to boiling, then change to low heat and stir constantly, heat to 115 degrees and remove from the heat, add the almond slices and mix evenly.

8. Pour the marzipan caramel over the baked shortbread and smooth.

9. Bake in the oven at 175 degrees for 15-18 minutes.

10. After cooling a little, remove from the mold and use a serrated knife to cut into pieces or strips as you like.

Note: Do not wait until the shortbread has cooled completely, as it will crumble.

Small Whispers:

1. When boiling caramel, the temperature between 110-115 degrees is the best state of caramel. After boiling, it will take some time for the temperature to reach 115 degrees, please be patient.

2. Don't overknead and roll the bottom of the cake, otherwise it will be very rigid.

3. After the shortbread is baked, cut it with a serrated knife when it dissipates heat slightly, and once it is completely cooled, it will be cut to pieces.