Okay so it's been awhile. I've been
lazy busy! Doing...stuff.
Well you can breathe again cuz I'm back!
So, this past year, with money as tight as it's been for all of us, I made delicious holiday treats instead of store-bought gifts!
A few months ago, I was tasked with baking a few dozen Honey Almond Delights from Martha Hopkins' bestselling Intercourses cookbook....for Miss Martha Hopkins herself! She is a dear friend of my boss and mentor, Denise. The filling of these cookie bars is so rich and delicious on the buttery shortbread crust, I just had to choose them as my go-to holiday treat. "Delights" indeed!
In consideration of my diabetic father, I substituted Splenda for the granulated sugar in the gooey almond filling, (we'll leave the Splenda consumption debate for another post,) and the results were fabulous! Unless the two versions of bars were side by side and tasted by a very discerning palate, I highly doubt anybody would know!
|the dough...ahh the food processor, arguably my favorite small appliance|
|ready to smush into the pan!|
|I don't have a 10x15 pan, so this 12x12 pan did the trick.|
|these are ingredients i like to pretend aren't really in the recipe! |
butter, more butter, sugar, brown sugar, and some honey
|bubbly goodness (with the heavy cream added)|
lets you know it's ready for nuts!
|the key to a nice dense cookie is pressing the sliced almond mixture firmly into the crust|
|Thank God for foil and non-stick spray!|
|try it. you won't regret it.|