Directions

• Prep Work
• Bring your shortbread butter to room temperature until softened.
• Line your baking sheet with parchment paper or a silicone baking mat.
• The Shortbread Base
• Place the softened butter into a mixing bowl and cream it with a spatula until smooth. Sift in the powdered sugar and mix until thoroughly combined. Gradually add the beaten egg in two separate additions, blending well after each.
• Chill the Dough
• Sift the cake flour and almond flour directly into the bowl. Use your spatula to fold the ingredients together using a light cutting motion just until the flour disappears. Gently gather the dough into a single ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 1 hour.
• Par-Baking the Base
• Preheat your oven to 180°C (350°F). Take the chilled dough out and place it between two sheets of parchment paper (or plastic wrap). Roll it out evenly until it is about 5mm thick. Slide the rolled dough onto your baking sheet and bake at 180°C for 10 to 13 minutes until lightly golden. Set aside, and increase your oven temperature to 200°C (390°F) for the next step.
• The 2-Minute Caramel
• While the base is baking, combine the heavy cream, unsalted butter, honey, and granulated sugar in a small saucepan. Place over medium heat and bring the mixture to a boil. Once bubbling, let it boil continuously for about 2 minutes to thicken slightly. Turn off the heat, add all the sliced almonds at once, and stir quickly to coat every slice.
• Assemble and Final Bake
• Pour the warm almond caramel mixture over your par-baked shortbread base, spreading it into an even layer right to the edges. Bake in the preheated oven at 200°C (390°F) for 10 to 15 minutes, watching closely until the caramel bubbles turn a rich, uniform deep amber-golden color.
• The Clean Slice
• Remove from the oven and let it cool slightly on a wire rack. When the pastry is still warm but comfortable to touch (around 40–45°C), flip it over onto a cutting board so the shortbread side is facing up. Use a sharp chef’s knife to slice it cleanly into 5cm × 4cm rectangles (or your preferred size). Let them cool completely to harden into crisp perfection.