36 small bars

For Crust

• Butter or cooking spray, for pan
• Parchment paper
• ½ cup whole blanched almonds, toasted
• ½ cup granulated sugar
• 2 ½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• Grated zest of one orange
• ¾ cup cold unsalted butter, in ½” pieces
• 1 large egg, lightly beaten

For Topping

• ¾ cup packed light brown sugar
• 6 tbs unsalted butter
• 1/3 cup honey
• 2 tbs heavy cream
• 3 cups mixed salted nuts (large nuts halved or quartered)

Prepare a 9” by 13” pan by lightly buttering then lining the bottom with a piece of parchment paper – traced and cut to fit. Preheat the oven to 350 degrees.

In a food processor, finely grind the almonds and sugar. Add the flour, baking powder, salt and zest – pulse to blend. Add the butter and pulse until it is the size of small peas - 5 to 6 one-second pulses. Add the egg and pulse until the dough just begins to gather into large clumps. Dump the dough into the prepared pan and then press evenly with your fingertips. Create a 1” crust up the sides of the pan. Using the tines of a fork, dock the dough evenly all over. Bake for 15 – 20 minutes or until golden brown. Let cool.

Bring sugar, butter and honey to a boil in a medium saucepan over medium-high heat – stirring often. Carefully add the cream and return to a boil. Remove from heat and add nuts, stirring to coat. Pour the nut mixture over the crust and spread evenly. Bake for 20 minutes or until the topping has started to slowly bubble in the center. Cool completely. Invert the pan on a flat surface and peel off parchment. Cut bars with a sharp knife.