Buttery shortbread is stopped with a sticky sweet honey almond topping for these easy Bee Sting Bars.
Ingredients
For the Shortbread:
12tbspunsalted butterat room temperature
1/2cupsugar
1/2tspvanilla extract
1/4tspsalt
8.5ozflour, by weight(1.75 cups, measured)
For the almond topping:
6tbspbutter
3tbspsugar
2tbsphoney
2tbspamaretto
1tspvanilla extract
1.25cupssliced almonds
Instructions
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 topping 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!