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

Line a 15 x 10 inch jelly pan with foil. Beat 1/2 pound butter, 1/2 cup sugar, the salt and almond extract. Beat in egg and then flour. Press dough into pan and push up sides. Refrigerate dough. Heat oven to 375 degrees. Prick dough with a fork and bake for 10 minutes. In a saucepan combine brown sugar, honey, 1/2 pound butter and 1/4 cup sugar and cook over low heat until sugar dissolves. Bring to a boil without stirring and for 3 minutes. Remove from heat and stir in cream and almonds. Spread over crust. Bake until bubbling, 15 minutes. Cool and cut.