How to make French caramel almond shortbread

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  1.First make the shortbread crust.Soften the butter, add powdered sugar, and beat until smooth

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  2. Add the egg yolks in portions , beat each time until completely combined before adding the next time, until all the egg yolks have been added.

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  3.Sift in low-gluten flour, stir evenly with a spatula, and knead into a ball..

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  4. Cover the mold with oil paper.I used a 28*28 square mold.Roll the dough into a square shape and put it into the mold, flatten it and poke holes with toothpicks.Place in the oven at 180 degrees for 20 minutes.

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  5. Make the caramel part.Put whipping cream, maltose, honey and white sugar into a milk pot and bring to a boil

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  6.Add butter and continue to simmer over low heat, stirring carefully to avoid burning the bottom

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  7.Turn off the heat when it reaches 115 degrees

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  8.Pour in the almond slices and use Mix gently with a spoon.Be careful not to crush the almonds

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  9.Pour on the baked shortbread , spread evenly with a spoon or spatula.

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  10. Place in the oven at 180 degrees and bake for about 25 minutes.The surface will turn caramel color

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  11. Cool until the surface of the caramelized almonds does not completely change If it is hard (if it becomes hard, bake it in the oven at 150 degrees until it softens and can be cut).Unmold it upside down, tear off the oil paper, and cut into pieces from the opposite side.