1 lb. butter, at room temperature
3/4 c. granulated sugar
1/2 tsp. salt
3/4 tsp. almond extract
1 egg
2 3/4 c. flour
1 c. brown sugar
1/3 c. honey
1/4 c. heavy cream
1 lb. sliced almonds (about 5 1/4 c.)

Line a 15x10 inch jelly roll pan with foil. Beat 1/2 pound butter, 1/2 cup granulated sugar, the 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 a fork and bake 10 minutes.

In a saucepan, combine brown sugar, honey, 1/2 pound butter and 1/4 cup granulated sugar and cook over low heat, stirring occasionally, until sugar dissolves. Bring mixture to a 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. Makes 80 cookies.