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“Shortbread + almonds = delicious! This recipe came from the newspaper a few years ago, says it was submitted by Charlotte Midthun of Granite Falls, Minn.”
1hr 15mins
6 dozen

Ingredients Nutrition


  1. Line a 10x15 jelly roll pan with foil (shiny side up). In bowl of electric mixer on medium/high speed, beat 2 sticks of butter until creamy (approx. 1 min.). Gradually add 1/2 cup sugar, beat until light and fluffy (approx. 2 min.). Add egg, extract, and salt, beat until throughly combined. Reduce speed to low, add flour and mix until just incorporated.
  2. Press dough evenly into pan and push up sides. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Preheat oven to 375. Using a fork, prick dough in several places across pan. Bake for 10 minutes. Remove and allow to cool.
  4. In a large saucepan over med/high heat combine remaining butter, remaining sugar, brown sugar, and honey. Heat, stirring occasionally until the sugar dissolves. Increase heat, and allow mixture to boil for about 3 minutes undisturbed (No stirring). Then remove from heat and stir in cream and almonds. Spread mixture evenly across the cooled dough, return to oven and heat until bubbly. Cut into triangles while slightly warm.

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