Name: Triple-layer almond shortbread brownies
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: En
Ingredients: 1 cup whole natural almonds; 3/4 cup confectioner's sugar; 1 3/4 cups butter, softened; 1/4 teaspoon almond extract; 2 3/4 cups all-purpose flour; 3 large eggs; 2 cups granulated sugar; 1/4 teaspoon salt; 2 teaspoon vanilla extract; 6 oz semisweet chocolate; 1/3 cup heavy cream; 1/2 cup sliced almonds

Ingredients

1 cup whole natural almonds
3/4 cup confectioner's sugar
1 3/4 cups butter, softened
1/4 teaspoon almond extract
2 3/4 cups all-purpose flour
3 large eggs
2 cups granulated sugar
1/4 teaspoon salt
2 teaspoon vanilla extract
6 oz semisweet chocolate
1/3 cup heavy cream
1/2 cup sliced almonds

Estimated cost: 8.61€ (1.44€/serving)

Preparation

Preparation20 min

Cook time50 min

Preheat oven to 350F. Line 15 1/2" by 10 1/2" jelly-roll pan with foil, extending foil over rim. In food processor with knife blade attached, process whole almonds with 1/4 cup confectioner's sugar until nuts are finely ground.
In large bowl, with mixer at low speed, beat 3/4 cup butter and remaining 1/2 cup confectioner's sugar until blended. Increase speed to high; beat until creamy. At low speed, beat in ground-almond mixture, almond extract, and 1 3/4 cups flour just until blended.
With hands, pat dough evenly onto bottom of prepared jelly-roll pan. Bake until golden, 20 to 25 minutes. Cool in pan on wire rack.
Meanwhile, in heavy 2-quart saucepan, heat unsweetened chocolate and remaining 1 cup butter over low heat, stirring frequently, until melted. Remove from heat. Cool slightly, about 10 minutes.
In large bowl, with mixer at high speed, beat eggs, granulated sugar, salt, and 1 teaspoon vanilla until ribbon forms when beaters are lifted, 5 to 10 minutes. Beat in chocolate mixture until blended. With spoon, stir in remaining 1 cup flour. Pour chocolate mixture over shortbread crust; spread evenly to edges. Bake until toothpick inserted 1 inch from edge comes out almost clean, 20 to 25 minutes. Cool in pan on wire rack.
In heavy 2-quart saucepan, heat semisweet chocolate and heavy cream over low heat, stirring frequently, until chocolate has melted. Remove from heat; stir in remaining 1 teaspoon vanilla.
When cool, lift foil, with brownie, out of pan; peel foil away from sides. With metal spatula, spread chocolate glaze evenly over brownie. Sprinkle sliced almond on top. Let stand until set, about 2 hours. Cut lengthwise into 6 strips, then cut each strip crosswise into 12 pieces.