Almond Croissant Cookie Bars

Method

1. 1
   Cream the butter and sugar for the shortbread.
2. 2
   Add vanilla.
3. 3
   Add the flour and salt but don't over mix. You want this to be just combined.
4. 4
   Divide the dough and put two-thirds in the tin and keep one-third to crumble later.
5. 5
   Chill for 15 minutes before baking at 170°C for 15-20 minutes.
6. 6
   While the Shortbread is baking, make the frangipane topping by creaming butter and sugar.
7. 7
   Add eggs one by one and then add vanilla. Mixing between each addition.
8. 8
   Add almond flour and plain flour and mix until smooth.
9. 9
   Layer the frangipane and crumble the remaining shortbread dough on top. Sprinkle almond flakes and bake at 170°C for 35-40 minutes.
10. 10
    Cool and dust with icing sugar.