Almond Fudge-topped Shortbread

Almond Fudge-topped Shortbread Recipe - A Delicious Treat from the USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Almond Fudge-topped Shortbread is a decadent dessert that combines the buttery richness of shortbread with the smooth, creamy texture of almond fudge. This recipe is perfect for those who appreciate the combination of textures and flavors, offering a delightful treat that's both satisfying and sophisticated. Whether you're looking for a special dessert to serve at a gathering or simply want to indulge in a sweet treat, this recipe is sure to impress.

History

The origins of shortbread date back to medieval Scotland, where it began as a simple biscuit bread made from leftover dough that was dried out in the oven to form a rusk. Over time, the recipe evolved, with butter replacing the yeast and transforming it into the rich, crumbly biscuit we know today. The addition of almond fudge topping is a more modern twist, combining traditional shortbread with the creamy texture and nutty flavor of almond fudge to create a unique and delicious dessert.

Ingredients

1 cup (2 sticks) of softened butter or margarine
0.5 cup of powdered sugar
0.25 tsp of salt
1.25 cup of all purpose flour
2 cups (12 oz or 340 g) of Hershey's semi-sweet chocolate chips
1 can (14 oz or 397 g) of sweetened condensed milk (not evaporated milk)
0.5 tsp of almond extract
0.5 cup of toasted sliced almonds

How to prepare

Preheat the oven to 350°F (177°C).
Grease a 13x9x2 inch baking pan.
In a large bowl, beat the butter, powdered sugar, and salt until fluffy.
Add the flour and stir until well blended.
Using floured hands, press the mixture evenly into the prepared pan.
Bake for 20 minutes or until lightly browned.
Shortly before the end of the baking time, melt the chocolate chips with the sweetened condensed milk in a heavy saucepan over low heat, stirring constantly until the chips are melted.
Remove from heat and stir in the almond extract.
Spread the chocolate mixture evenly over the baked shortbread.
Sprinkle with almonds and press down firmly.
Allow to cool.
Refrigerate for 3 hours or until firm.
Cut into bars.
Store covered at room temperature.

Variations

For a twist on the classic recipe, consider adding orange zest to the chocolate fudge layer for a hint of citrus or substituting pecans for almonds for a different nutty flavor. You can also experiment with dark chocolate chips for a richer fudge topping.

Cooking Tips & Tricks

To ensure your Almond Fudge-topped Shortbread turns out perfectly, follow these tips:

- Use high-quality butter for the best flavor and texture in your shortbread.

- Be careful not to overmix the dough to keep the shortbread tender.

- For a smooth fudge layer, melt the chocolate and evaporated milk slowly, stirring constantly to prevent burning.

- Toasting the almonds before adding them to the top of the fudge layer enhances their flavor and adds a delightful crunch.

Serving Suggestions

Serve the Almond Fudge-topped Shortbread as a decadent dessert or a special treat with coffee or tea. For an extra indulgent serving, pair it with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

This recipe involves several key cooking techniques, including creaming butter and sugar for the shortbread base, melting chocolate chips for the fudge layer, and toasting almonds to enhance their flavor. Mastering these techniques will ensure your dessert turns out perfectly every time.

Ingredient Substitutions

If you're looking to make substitutions, you can use gluten-free flour in place of all-purpose flour for a gluten-free version, or replace the semi-sweet chocolate chips with milk chocolate chips for a sweeter fudge topping. For a dairy-free version, use dairy-free margarine and a dairy-free milk alternative in place of evaporated milk.

Make Ahead Tips

The Almond Fudge-topped Shortbread can be made ahead of time and stored in the refrigerator for up to a week or in the freezer for up to a month. Simply allow it to come to room temperature before serving for the best flavor and texture.

Presentation Ideas

For an elegant presentation, cut the shortbread into uniform bars and arrange them on a serving platter. Garnish with a sprinkle of powdered sugar or drizzle with melted chocolate for an extra touch of sophistication.

Pairing Recommendations

This dessert pairs beautifully with coffee, tea, or a glass of milk. For a more adult beverage, consider serving it with a dessert wine such as Port or a rich, dark stout.

Storage and Reheating Instructions

Store the Almond Fudge-topped Shortbread covered at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the bars in an airtight container. There is no need to reheat, but if desired, let them come to room temperature or gently warm in the microwave for a few seconds.

Nutrition Information

Calories per serving

Each serving of Almond Fudge-topped Shortbread contains approximately 250 calories. The calories are primarily derived from the fats and carbohydrates in the recipe.

Carbohydrates

Each serving of Almond Fudge-topped Shortbread contains approximately 30 grams of carbohydrates. The majority of these carbohydrates come from the all-purpose flour and powdered sugar in the shortbread base, as well as the semi-sweet chocolate chips and evaporated milk in the fudge topping.

Fats

This dessert is rich in fats, with each serving providing about 15 grams of fat. The fats primarily come from the butter in the shortbread and the chocolate chips in the fudge topping. While this makes the dessert quite indulgent, it also contributes to its satisfying texture and flavor.

Proteins

Almond Fudge-topped Shortbread contains a modest amount of protein, with each serving offering approximately 3 grams. This protein comes from the almonds and the small amount present in the all-purpose flour and evaporated milk.

Vitamins and minerals

This dessert provides small amounts of vitamins and minerals, including calcium from the evaporated milk, vitamin E from the almonds, and various B vitamins from the all-purpose flour. However, it should be enjoyed as an occasional treat rather than a significant source of nutrition.

Alergens

This recipe contains common allergens, including dairy (butter, evaporated milk), gluten (all-purpose flour), and nuts (almonds). Individuals with allergies to these ingredients should avoid this dessert or seek suitable substitutions.

Summary

Almond Fudge-topped Shortbread is a rich, indulgent dessert high in carbohydrates and fats, with moderate calories per serving. While it offers some vitamins and minerals, it is best enjoyed in moderation due to its allergen content and nutritional profile.

Summary

Almond Fudge-topped Shortbread is a luxurious dessert that combines the classic flavors of buttery shortbread and rich almond fudge. With its indulgent taste and elegant presentation, it's the perfect treat for special occasions or simply to satisfy a sweet craving. By following the tips and variations provided, you can customize the recipe to suit your preferences and dietary needs, making it a versatile addition to your dessert repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day, and I was visiting my dear friend Emily in her quaint little cottage by the sea. As soon as I walked through the door, I was hit with the most delicious aroma of almonds and chocolate.

Emily greeted me with a warm smile and a twinkle in her eye. She led me into her cozy kitchen, where she had laid out a spread of homemade treats. Amongst the array of goodies was a tray of almond fudge-topped shortbread. The moment I took a bite, I knew I had to learn how to make it.

I begged Emily to share her recipe with me, but she was hesitant at first. She told me that the recipe was a family secret, passed down from generation to generation. But after much pleading and promises of secrecy, she finally relented and agreed to teach me how to make the delectable treat.

We spent the entire afternoon in the kitchen, with Emily guiding me through each step of the recipe. She showed me how to make the buttery shortbread base, pressing it into the pan and baking it until it was golden and crisp. Then, she demonstrated how to make the rich almond fudge topping, melting chocolate and stirring in chopped almonds until it was smooth and glossy.

As we worked together, Emily shared stories of her grandmother, who had taught her how to make the recipe when she was just a little girl. She told me about the memories they had shared in the kitchen, laughing and talking as they whipped up batch after batch of almond fudge-topped shortbread.

By the time we had finished baking, the sun was setting over the horizon, casting a warm glow over the kitchen. Emily and I sat down at her table, savoring each bite of the delicious treat we had created together. The combination of buttery shortbread and creamy almond fudge was simply divine, and I knew that this recipe would become a staple in my own kitchen.

After that day, I made almond fudge-topped shortbread whenever I wanted to relive the memories of that special afternoon with Emily. I shared the recipe with my own family and friends, passing down the tradition that Emily had so generously shared with me.

Over the years, I have made countless batches of almond fudge-topped shortbread, each time perfecting the recipe and making it my own. It has become a signature dish of mine, a symbol of the love and friendship that inspired me to learn how to make it in the first place.

As I sit here now, writing down the recipe for future generations to enjoy, I can't help but feel grateful for the gift that Emily gave me that day. The gift of a delicious treat, yes, but more importantly, the gift of a cherished memory and a lifelong friendship that will never fade. And for that, I will always be thankful.