Ingredients Jump to Instructions ↓

  1. Sugar Dough

  2. 1 cup 198g / 7oz Powdered sugar

  3. 2 Eggs

  4. 1 teaspoon 5ml Vanilla extract

  5. 3 1/2 cups 218g / 7.7oz Cake flour - plus more

  6. Assembly

  7. 1 cup 198g / 7oz Butter - (2 sticks)

  8. 2/3 cup 157ml Honey

  9. 1 cup 198g / 7oz Granulated sugar

  10. 4 cups 372g / 13oz Sliced almonds

Instructions Jump to Ingredients ↑

  1. For the sugar dough, cream butter until pale and fluffy, about 1 minute. Add powdered sugar and blend until smooth but not airy. Add eggs, 1 at a time, and vanilla and blend well. Gradually add cake flour and mix until smooth. Flatten dough into rectangle, wrap in plastic wrap and chill in refrigerator 2 hours.

  2. Roll out dough on floured board to 15- by 10-inch rectangle 1/8-inch thick. Wrap dough around rolling pin and transfer to jelly roll pan lined with waxed paper or parchment paper. Press dough into pan bottom, trimming edges to fit. Use any scraps to fill gaps in dough, pressing seams together. Prick all over with fork. Bake at 350 degrees until slightly browned, 12 to 14 minutes. Cool on rack.

  3. For assembly, melt butter in saucepan over medium heat. Add honey and granulated sugar and bring to boil. Add nuts, return to boil then remove from heat. Let cool slightly. Pour warm filling into shell, spreading evenly. Do not overfill. Bake at 350 degrees until topping bubbles and turns golden brown, 12 to 15 minutes. Cool, then cut into bars.

  4. This recipe yields 48 (3- by 1 1/2-inch) bars.

  5. Each bar: 176 calories ; 43 mg sodium; 19 mg cholesterol; 10 grams fat; 19 grams carbohydrates; 3 grams protein; 0.29 gram fiber.


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