Triple Layer Almond Shortbread Brownies
|Margarine/Butter||1 3⁄4 Cup (28 tbs), softened|
|Whole natural almonds||1 Cup (16 tbs)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Heavy cream/Whipping cream||1⁄3 Cup (5.33 tbs)|
|Almond extract||1⁄4 Teaspoon|
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Sugar||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
|Unsweetened chocolate||5 Ounce (5 Squares, 1 Ounce Each)|
|Semi sweet chocolate||6 Ounce (6 Squares, 1 Ounce Each)|
Preheat oven to 350°F.
Place whole and sliced almonds in 15 1/2" by 10 1/2" jelly roll pan, keeping whole almonds separated from sliced ones.
Bake 10 minutes or until toasted, stirring almonds occasionally but still keeping them separated.
In food processor with knife blade attached or in blender at medium speed, blend whole almonds with 14 cup confectioners' sugar until finely ground.
Reserve sliced almonds.
In large bowl, with mixer at low speed, beat 3/4 cup margarine or butter (11/2 sticks) and remaining 1/2 cup confectioners' 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 (dough will be stiff).
Line 15 1/2" by 10 1/2" jelly roll pan with foil, allowing foil to come up over sides.
Pat dough evenly into jelly roll pan.
Bake 20 to 25 minutes, until golden.
Cool in pan on wire rack.
Meanwhile, in heavy 2 quart saucepan, heat unsweetened chocolate and remaining 1 cup margarine or butter (2 sticks) over low heat until melted, stirring frequently.
Remove saucepan from heat.
Cool chocolate mixture slightly, about 10 minutes.
In large bowl, with mixer at high speed, beat eggs, sugar, salt, and 1 teaspoon vanilla until ribbon forms when beaters are lifted, about 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 20 to 25 minutes longer, until toothpick inserted 1 inch from edge comes out almost clean.
Cool in pan on wire rack.
In heavy 2 quart saucepan, heat semisweet chocolate with heavy cream over low heat until chocolate is melted, stirring frequently.
Remove saucepan from heat; stir in remaining 1 teaspoon vanilla.
Lift foil with brownie out of pan; peel foil from sides.
With metal spatula, spread chocolate glaze over brownie.
Sprinkle reserved almond slices on top.
Let stand until set, about 2 hours (or refrigerate 30 minutes).
Cut lengthwise into 6 strips, then cut each strip crosswise into 12 pieces.