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1 lb. butter, divided
3/4 cup sugar, divided
1/2 tsp salt
3/4 tsp almond extract
1 egg
2 3/4 cups flour
1 cup brown sugar
1/3 cup honey
1/4 cup heavy cream
1 lb. sliced almonds (about 5 cups)
Combine 1/2 pound butter, 1/2 cup sugar, salt, and almond extract; mix well. Add the egg and flour. Press the dough into the pan, pushing up the sides. Refrigerate for 1 hour.
Prick dough with a fork. Bake at 375 degrees for 10 minutes.
Combine the brown sugar, honey, and the remaining butter and sugar in a saucepan. Simmer until sugar dissolves, stirring occasionally. Bring to a boil. Cook for 3 minutes without stirring. Remove from heat and stir in the cream and almonds. Spread mixture over crust. Bake for 10 to 15 minutes more or until bubbly.
Cool and cut into triangles.
Makes 40 pieces.
3/4 cup sugar, divided
1/2 tsp salt
3/4 tsp almond extract
1 egg
2 3/4 cups flour
1 cup brown sugar
1/3 cup honey
1/4 cup heavy cream
1 lb. sliced almonds (about 5 cups)
Combine 1/2 pound butter, 1/2 cup sugar, salt, and almond extract; mix well. Add the egg and flour. Press the dough into the pan, pushing up the sides. Refrigerate for 1 hour.
Prick dough with a fork. Bake at 375 degrees for 10 minutes.
Combine the brown sugar, honey, and the remaining butter and sugar in a saucepan. Simmer until sugar dissolves, stirring occasionally. Bring to a boil. Cook for 3 minutes without stirring. Remove from heat and stir in the cream and almonds. Spread mixture over crust. Bake for 10 to 15 minutes more or until bubbly.
Cool and cut into triangles.
Makes 40 pieces.
