bee Sting

 

For the Shortbread:

• 12 tbsp unsalted butter at room temperature
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 8.5 oz flour, by weight (1.75 cups, measured)

For the almond topping:

• 6 tbsp butter
• 3 tbsp sugar
• 2 tbsp honey
• 2 tbsp amaretto liqueur
• 1 tsp vanilla extract
• 1.25 cups sliced 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 syrup 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.
•   bake for 20 minutes. Let it cool in the pan,
   
  Pour the almond topping on top of the shortbread