- For the Pastry Crust:
- 3 cups all-purpose flour
- 1/2 cup sugar
- Pinch of salt
- 10 ounces, cold sweet butter, cut into small pieces
- 2 eggs, lightly beaten
- For the Almond Topping:
- 1 cup sugar
- 1/4 cup honey
- 1/2 cup heavy cream
- 1 ounce butter
- 8 ounces sliced almonds
TO MAKE THE PASTRY CRUST: In a large mixing bowl, combine the flour, sugar and salt. Add the butter, and using two knives or a pastry blender, blend the butter into the flour until the mixture resembles coarse oatmeal. Add the eggs and mix until the dough can be formed into a compact ball. Wrap the ball in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350 degrees F. Prepare a 12 x 17-inch jellyroll pan by lining it with parchment paper.
Roll out the pastry into a 1/8-inch-thick sheet that will cover the entire inside of the pan and up along the sides. Fit the dough into the jellyroll pan, and using the tines of a fork, poke holes into the dough every few inches. The holes will let the steam out of the dough while it is cooking and thereby prevent the dough from developing bubbles and bulges. Chill the dough for 10 minutes.
Bake until lightly golden brown, 20 to 25 minutes. Do not turn the oven off.
TO MAKE THE ALMOND TOPPING: In a heavy saucepan over medium-high heat, combine the sugar, honey, heavy cream and butter. Bring the mixture to a boil and cook for 5 to 7 minutes, or until a deep caramel color appeals. Mix in the almonds.
Pour the mixture over the pastry crust in the jellyroll pan. Spread the almond mixture into an even layer.
Return the pan to the oven and bake for 20 minutes. Remove from the oven and allow to cool in the pan. When the pastry is completely cool, cut it into triangles.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
144 calories; 9g total fat; 26mg cholesterol; 8mg sodium; 15g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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