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1
Preheat oven to 350F Line a 13 x 9-inch baking pan with parchment paper for easier extraction and cleanup.
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2
Beat together the butter and sugar until light and fluffy.
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3
Add the egg yolks, 1 at a time, beating well after each addition.
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4
Beat in the vanilla.
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5
At low speed, beat in flour, 1/2 cup at a time, until a dough forms.
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6
I cannot stress enough how important it is to follow this step correctly, otherwise you will end up with flour all over your counter and a tough dough.
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7
Press the dough into the prepared pan.
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8
Bake the dough until golden, about 20 minutes.
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9
Transfer the pan to a wire rack to cool slightly.
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10
To prepare the topping, in a small, heavy saucepan, cook the sugar, butter, and corn syrup over medium heat until the sugar is dissolved and bubbles appear around edges of pan.
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11
Reduce the heat to low.
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12
Cook without stirring until the mixture turns a deep golden color, about 1 minute.
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13
Watch carefully, it can go from golden to burnt and ruined very quickly.
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14
Remove from the heat.
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15
Stir in the cream.
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16
Sprinkle the almonds evenly over the prepared cookie base.
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17
Pour the cream mixture over the almonds.
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18
Return the pan to oven.
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19
Bake cookies until the topping bubbles, about 10 minutes.
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20
Transfer the pan to a wire rack to cool completely.
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21
Cut the cookies into bars.
