Title: Almond triangles from "beat this!" cookbook by ann hodgma
 Categories: Cookies, And, Bars
      Yield: 1 Servings
 
      2 c  Flour
    2/3 c  Confectioner's sugar
    1/8 ts Salt
      1 c  Unsalted butter; cut into 16
           -slices
      1 ts Vanilla extract

--------------------------TOPPING-------------------------------
      1 c  Unsalted butter
    1/2 c  Mild-tasting honey
  1 1/4 c  Light brown sugar; packed
    1/4 c  Sugar
    1/8 ts Salt
    1/4 c  Heavy cream
      8 oz Slivered almonds
      8 oz Unblanched whole almonds;
           -coarsely chopped
      1 ts Grated orange rind
 
  Preheat oven to 350 F. CRUST (first 5 ingredients) Place the flour,
  confectioners' sugar and salt into the bowl of a food processor.
  Blend for a few seconds. (Keep your hand over the top of the feed
  tube so the sugar won't fly away.) Then scatter the butter pieces and
  vanilla on top of the flour mixture. Process with on-and-off pulses
  until the mixture begins to hold together. Divide the dough into 8
  pieces and space them evenly on an ungreased 10x15-inch baking pan.
  Dipping your fingertips in flour, pat out the dough until it covers
  the pan evenly. Bake the crust in the bottom third of the oven for 15
  minutes. Then take it out, but leave the oven on. Meanwhile, prepare
  the topping.
  
  TOPPING (last 9 ingredients) Place the butter, honey, sugars and salt
  in a heavy saucepan. Stirring constantly, heat over a medium-low heat
  until the butter melts and the mixture is well combined. Raise the
  heat to medium and bring the mixture to a boil. Boil, without
  stirring, for 1 minute. Take the saucepan off the heat and stir in
  the cream, all the almonds and orange rind. Pour this mixture over
  the bottom crust and stick the pan back in the oven, still in the
  bottom third of the oven. Bake the triangles (of course, they're not
  triangles yet!) for 20 minutes at 350 F. Then turn up the heat to 375
  F., transter the pan to the middle of the oven, and bake for another
  15 to 20 minutes. The topping should be amber-colored and bubbling
  all over before you take it out. Cool the pan on a wire rack. When
  the topping is completely cool, use a sharp knife to cut it into 20
  squares. Lift the squares out of the pan and place them on a cutting
  board before you cut them into 2 triangles each. Getting triangular
  bars out of a pan can be an ugly scene. Store in a tightly covered
  container. Makes 40 triangles.