Instructions:
Crust: Lightly grease a 10-by-15-inch jelly roll pan and set aside. Preheat oven to 375 degrees. Cream butter and sugar in large bowl. When light, beat in egg. Add flour, about 1/2 cup at a time, working it in with wooden spoon. Divide dough into four pieces and put one piece in each quadrant of the jelly roll pan.
Push dough into pan with floured hands, forming a seamless crust. Keep it as even as possible and work it up sides to top of rim. Cover with plastic and chill 15 minutes. Poke dough 3-4 times with fork, then bake for 15 minutes.
Cool on wire rack. Mix a tiny amount of flour and water together to make thick paste and rub a little into fork holes to close them up.
Topping: After crust has cooled for about 20 minutes, melt butter in large saucepan. Add maple syrup, brown sugar and honey, and bring to a boil. When it boils, add cream and bring back to a boil. Boil for 2 minutes. Quickly remove from heat and stir in almonds and vanilla.
Pour evenly over crust and bake for 20 minutes. It will bubble and darken somewhat. Cool thoroughly on wire rack, cut into bars.
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