Almond Chocolate Fingers

Name: Almond Chocolate Fingers
Ingredients: 4 tbsp (1/2 stick) butter, softened; 1 1/4 cups ground almonds; 1/2 cup sugar; 2 None eggs, lightly beaten; 2 tbsp flour, sifted; 4 oz semi-sweet chocolate, melted; 1 tsp vegetable oil; None None FOR THE ALMOND TOPPING; 4 tbsp (1/2 stick) butter, softened; 1/3 cup sugar; 1/3 cup light corn syrup; 1 1/3 cups sliced almonds; 2 tbsp water

13 ingredients

5 steps

Ingredients

4 tbsp (1/2 stick) butter, softened
1 1/4 cups ground almonds
1/2 cup sugar
2 None eggs, lightly beaten
2 tbsp flour, sifted
4 oz semi-sweet chocolate, melted
1 tsp vegetable oil
None None FOR THE ALMOND TOPPING
4 tbsp (1/2 stick) butter, softened
1/3 cup sugar
1/3 cup light corn syrup
1 1/3 cups sliced almonds
2 tbsp water

Directions

1

Preheat the oven to 400°F. Grease a 13 x 9-inch baking pan; line bottom and long sides with parchment paper, extending paper 2 inches above long sides.
2

Beat the butter, ground almonds and sugar in a medium bowl with an electric mixer until smooth. Beat in the eggs, one at a time. Stir in the sifted flour. Spread into bottom of prepared pan. Bake for about 10 mins. Cool for 5 mins.
3

Meanwhile, for the almond topping, combine all the ingredients in a medium saucepan. Stir on medium heat, without boiling, until the sugar is dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, without stirring, for about 4 mins or until slightly thickened. Spread the topping on the crust.
4

Bake for a further 10 mins or until lightly browned. Cut into bars while warm; cool on wire racks.
5

Combine the melted chocolate and oil in a small bowl. Dip the bars diagonally into the chocolate mixture; let stand on wire racks to set.