Christel's Almond Triangles

Crust:

1/2 lb butter
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon almond extract
1 egg
2 and 3/4 cups flour

Topping:

1/2 lb butter
1/4 cup sugar
1 cup brown sugar
1/3 cup honey
1/4 cup heavy cream
1 lb sliced almonds (5 and 1/4 cups)

Line a 15 by 10 inch jelly roll pan with foil.

For the crust: beat 1/2 lb butter, 1/2 cup sugar, salt and extract. Beat in egg, then flour. Press into pan, pushing sides up. Refrigerate. Price dough. Bake 10 minutes at 375 degrees. Remove from oven.

Topping: in saucepan, combine brown sugar, honey, 1/2 lb butter, and 1/4 cup sugar. Cook over low heat, stirring occasionally, until sugar dissolves. Bring to a boil without stirring and boil for 3 minutes. Remove from heat. Stir in cream and almonds. Spread over crust. Bake until bubbling (15 minutes) at 375 degrees.

Cool. Cut into 80 triangles.