Almond Triangles (full of butter and sugar)

Gather the ingredients.  

2# butter (yes - 8 cubes)

1/2 c + 1/4 c granulated white sugar

1/2 tsp salt

3/4 tsp almond extract 

1 egg

2 1/4 c flour

1/3 c honey

1 c brown sugar 

1/4 c heavy whipping cream

1# (5.25 c) sliced almonds 

Foil

Measure out the heavy whipping cream. Keep that and the eggs in the fridge. 

Leaving everything else out and putting things away one at a time as you use it helps me remember where I am.

I get interrupted in the middle of baking projects often. And this is a three step creation. 

Cover a 15x10 pan (the base of the broiler pan works well) with foil. 

Beat 2 c butter and 1/2 c sugar.

Then add 1 egg, 1/2 tsp salt and 3/4 tsp almond extract.

Mix until well blended.

Add 2 1/4 c flour. Mix well.

The dough will look somewhere between very creamy shortbread and sugar cookies. 

Spread the dough starting with 2/3 of it on the line. Be aware of where it is hidden underneath the dough. You don't want to pull the foil up in any way. 

Spread it evenly and up the sides; be sure that the corners are squarish or that peice of your almond triangles will be mainly shortbread. 
Now refrigerate for 20 minutes. Preheat oven to 375 F. Prick shortbread crust and Bake for 10 minutes.

Meanwhile.....you'll take 18-20 min to do the honey almond sauce. And both need to be done at the same time. 

Place these ingredients directly into a 2 qt saucepan:

2 c butter, 1/3 c honey, 1 c brown sugar,  1/4 c white granulated sugar. 

Cook on low heat, stiring occasionally until it boils.  

Spoiler alert: 
You'll be placing the hot honey almond sauce onto the hot crust and bake an additional 15 minutes together. 

Prick the dough and get it in after about 8 minutes of sauce on stove. 

Bake for 10 min at 375 F.

Let it boil without stiring for 3 minutes.

Turn off the burner and add 1/4 c heavy whipping cream and 1# sliced almonds. Stir completely. 

As soon as the bottom crust layer is done, pour the hot honey almond sauce onto the hot crust and spread evenly. 

Continue baking for an additional 15 minutes. Cool at least 1 hour. 

Cut into small triangles. Enjoying one a day will be enough. These are rich!!