1 lb. room temp. butter
1/2 tsp. salt
1 c. brown sugar
1/4 c. heavy cream
3/4 c. sugar
3/4 tsp. almond extract
2 3/4 c. flour
1/3 c. honey
1 lb. sliced almonds (about 5 1/4 c.)
Line 15x10 jelly roll pan with foil.
Beat 1/2 pound butter, 1/2 cup sugar, salt and almond extract.
Beat in egg and then flour.
Press dough into pan and push up sides. Refrigerate.
Heat oven to 375 degrees.
Prick dough with fork and bake 10 minutes.
In a saucepan, combine brown sugar, honey, 1/2 pound butter and 1/4 cup sugar.
Cook over low heat, stirring occasionally until sugar dissolves.
Bring mixture to boil without stirring and boil 3 minutes.
Remove from heat and stir in cream and almonds.
Spread over crust.
Bake until bubbling, 15 minutes.
Cool and cut into triangles.