Millionaire Shortbread Bars
Serves: 48
 
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • ¼ cup cornstarch
  • 1½ teaspoons fresh orange zest
  • 1 teaspoon kosher salt
  • 1¼ cups cold unsalted butter, cubed
  • 1 large egg white, beaten
  • ½ cup diced candied orange peel*
  • ½ cup chopped hazelnuts
  • ½ cup chopped pecans
  • 1 (13.4-ounce) can dulce de leche
Instructions
  1. Preheat oven to 375°. Line a 13×9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, beat together flour, sugar, cornstarch, orange zest, and salt with a mixer at low speed until combined. Add butter, beating until a dough starts to form, 2 to 3 minutes. Press dough into bottom of prepared baking sheet.
  3. Brush dough with egg white and sprinkle with candied orange peel, hazelnuts, and pecans. Gently press toppings down to adhere to dough.
  4. Bake until edges are golden brown, 20 to 25 minutes. Let cool completely in pan.
  5. Using excess parchment as handles, remove from pan. Using a chef’s knife, cut shortbread into 1½-inch squares. Store in an airtight container at room temperature for up to 2 days.
  6. Just before serving, drizzle with dulce de leche.
Notes
*We used Trader Joe’s.
Recipe by TeaTime Magazine at https://teatimemagazine.com/millionaire-shortbread-bars/