Bee Sting Bars
Buttery shortbread is stopped with a sticky sweet honey almond topping for these easy Bee Sting Bars.
Plain and simple.
Especially when you top it with a honey almond topping, which gives this bar its name.
It’s a spin off a German cake called Bienenstich (bee sting).
I created this recipe after I fell in love with a little bakery called Baked & Wired that had a similar goodie. My first project when I got home? Recreate it.
Here it is:
Make a standard shortbread dough by creaming butter and sugar, then adding flour until the dough is crumbly:
Press it out into an 8×8 pan:
Combine all almond syrup ingredients in a saucepan, and bring to a full boil:
Pour the almond topping on top of the shortbread and bake. Cut into squares and enjoy!
Bee Sting Bars
For the Shortbread:
- 12 tbsp unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 8.5 oz flour, by weight (1.75 cups, measured)
For the almond topping:
- 6 tbsp butter
- 3 tbsp sugar
- 2 tbsp honey
- 2 tbsp amaretto liqueur
- 1 tsp vanilla extract
- 1.25 cups sliced almonds
- Make the shortbread by creaming together the butter and sugar for a couple minutes until combined. Add the vanilla extract and salt, and mix in. Add the flour and mix until distributed. The dough is going to look extremely crumbly. You should still be able to press it into an 8×8 pan.
- Refrigerate for 30 minutes.
- Preheat oven to 350 degrees F.
- Combine all almond syrup ingredients in a saucepan, and bring to a full boil over medium high heat. Let it cook for 2 minutes, then remove from the heat.
- Pour the almond topping on top of the shortbread and bake for 20 minutes. Let it cool in the pan, then cut it into squares. Enjoy!