Ingredients

• 1 cup Butter room temperature
• 1 cup Brown Sugar
• 1 Egg Yolk from a large egg
• 1 tsp Pure Vanilla Extract
• 1 1/2 cups Organic Unbleached White All-Purpose Flour
• 1/2 cup Almond Flour
• 4 ounces Milk Chocolate melted
• 4 ounces White Chocolate melted
• 1 cup Toffee Pieces chopped

Instructions

1. Preheat oven to 350°F and line a 8 x 10-inch baking sheet with parchment paper.
2. In the mixing bowl fitted on a mixer with a paddle attachment, cream the butter and brown sugar together over medium speed until light and fluffy, about five minutes.
3. Lower mixer to medium-low speed and add in the yolk and vanilla until completely mixed.
4. Slowly add in all-purpose flour and almond flour until completely combined.
5. Use a spatula to transfer the dough into prepared baking sheet and press down into an even layer.
6. Bake for 15 to 20 minutes or until browned on the top.
7. Remove from heat and let cool completely.
8. Drizzle melted milk and white chocolate over the shortbread and spread out evenly with a spatula (swirl the spatula around a little to make the chocolate marbled).
9. Sprinkle with toffee and cut into 1 inch squares.