Serves: 9
Total Calories: 325
Heat oven to 350°F. Grease 9-inch square pan. In small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup margarine, honey and 1 tablespoon milk. Cook over medium heat until mixture boils, about 9 to 11 minutes, stirring constantly boil an additional 2 minutes. Remove from heat set aside.
In large bowl, combine 1 cup flour, 2/3 cup sugar, baking powder, 1/2 cup margarine, 1/3 cup milk, almond extract and eggs. Blend at low speed until moistened beat
3 minutes at medium speed. By hand, stir in remaining 3/4 cup flour mix well. Spread batter in greased pan. Spoon almond mixture over batter spread evenly to cover. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving: Calories 450 Protein 6g Carbohydrate 49g Fat 26g Sodium 310mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond Brickle Dessert recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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