Food recipes
Cinnamon Honey Almond Triangles
Cinnamon Honey Almond Triangles Ingredients: wheat flour, white, all-purpose, unenriched sugars, powdered butter, without salt spices, cinnamon, ground sugars, brown honey butter, without salt cream, fluid, heavy whip...
Cinnamon Honey Almond Triangles
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
spices, cinnamon, ground
sugars, brown
honey
butter, without salt
cream, fluid, heavy whipping
nuts, almonds
Directions:
Heat oven to 350F.
Line 13x9-inch baking pan with aluminum foil, extending foil over edges.
Spray foil with no-stick cooking spray; set aside.
Combine all crust ingredients in bowl; beat at low speed until crumbly and dough starts to form.
Press into prepared pan.
Bake 18-22 minutes or until light golden brown and set.
Combine all topping ingredients except almonds in 2-quart saucepan.
Cook over medium heat, stirring frequently, 5-6 minutes or until mixture comes to a boil.
Continue cooking, stirring occasionally, 4-5 minutes or until candy thermometer reaches 240F or small amount of mixture dropped into ice water forms a soft ball.
Stir in almonds.
Spoon mixture evenly over partially baked crust.
Continue baking 12-15 minutes or until bubbly and almonds are golden brown.
Cool completely.
Remove from pan using foil ends; peel off foil.
Cut into 24 squares.
Cut each square in half diagonally.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
spices, cinnamon, ground
sugars, brown
honey
butter, without salt
cream, fluid, heavy whipping
nuts, almonds
Directions:
Heat oven to 350F.
Line 13x9-inch baking pan with aluminum foil, extending foil over edges.
Spray foil with no-stick cooking spray; set aside.
Combine all crust ingredients in bowl; beat at low speed until crumbly and dough starts to form.
Press into prepared pan.
Bake 18-22 minutes or until light golden brown and set.
Combine all topping ingredients except almonds in 2-quart saucepan.
Cook over medium heat, stirring frequently, 5-6 minutes or until mixture comes to a boil.
Continue cooking, stirring occasionally, 4-5 minutes or until candy thermometer reaches 240F or small amount of mixture dropped into ice water forms a soft ball.
Stir in almonds.
Spoon mixture evenly over partially baked crust.
Continue baking 12-15 minutes or until bubbly and almonds are golden brown.
Cool completely.
Remove from pan using foil ends; peel off foil.
Cut into 24 squares.
Cut each square in half diagonally.