1 cup butter, firm
3/4 cup sugar
2 tablespoons honey
2 tablespoons milk
1 cup chopped or slivered almonds
1 teaspoon almond extract
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350F.
In a small pan, combine 1/2 cup of the butter, 1/4 cup
of the sugar,
honey, milk, almonds, and almond extract.
Bring to a rolling boil over medium-high
stirring; set aside.
In a mixing bowl, stir together flour, remaining 1/2 cup
powder, and salt.
Cut remaining 1/2 cup butter into pieces and, with a pastry
blender or 2
knives, cut into flour mixture until mixture is very crumbly and no large particles
Add egg and mix with a fork until dough holds together.
Press dough evenly over
of an ungreased 10 by 15-inch rimmed baking pan.
Pour almond mixture over dough,
Bake 20 to 25 minutes or until topping is deep golden. Let
cool in pan
on a rack.
Cut into 2-inch squares; for smaller cookies, cut each square diagonally
triangles. Store airtight.