Almond Triangles



Crust

  • 
2 cups flour

  • 2/3 cup confectioners' sugar

  • 1/4 t salt

  • 1 cup (2 sticks) unsalted butter

  • 1 t vanilla

Mix in food processor until dough just holds together.  Pat into
10x15" foil-lined pan. Bake 15 min at 350 degrees.


Topping

  • 1 cup (2 sticks) unsalted butter

  • 1/2 cup honey

  • 1 1/4 cup packed light brown sugar

  • 1/4 cup sugar

  • 1/4 t salt


Cook in saucepan over moderate heat, stirring to melt.  Raise heat to
medium and bring to boil; boil without stirring for 1 minute. 

Remove
from heat and stir in:

  • 2 tablespoons heavy cream

  • zest of one orange

  • 8 oz slivered almonds

  • 8 oz whole almonds




Spread almond mixture over hot shortbread.  Bake 20 minutes, then
raise heat to 375 and bake for 10-15 minutes further (do not
over-brown).


Cool slightly then cut into triangles while still warm.









 




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