PASTRY:

1 3/4 c. flour
2 tbsp. sugar
1/2 c. butter
3/4 tsp. baking powder
1 egg, beaten
2-3 tbsp. whipping cream
1/2 c. honey
2 c. sliced almonds

In large bowl, combine flour, sugar, baking powder and salt. Cut in butter with pastry blender or 2 forks. Stir in egg. Add cream gradually as you mix lightly until the pastry is moist enough to just hold it together. Pat into greased jelly roll pan and bake at 375°F for 10 minutes. Set aside.

TOPPING:

1 1/2 cups sugar
1/2 cup butter
1/2 cup whipping cream
1/2 cup honey
2 cups sliced almonds

Cook sugar, butter, cream and honey over medium heat until it boils. Add almonds and cook until soft ball stage (240°F on candy thermometer). Pour over baked pastry. Bake 10-12 minutes until bubbly and caramel color. Cut while warm into diamond shapes or with canape cutters.