Almond Queens

Pastry
1 3/4 c. flour
2 Tbsp. sugar
3/4 tsp. baking powder
dash of salt
1 egg, beaten
2 to 3 Tbsp. whipping cream

Topping
1 1/2 c. sugar
1/2 c. butter
1/2 c. whipping cream
1/2 c. honey
2 c. sliced almonds

Pastry:
Preheat oven to 325 degrees. Grease a 15 1/2 x 10 1/2-inch jelly roll pan. In large bowl, combine flour, sugar, baking powder and salt. Cut in butter. Stir in egg. Add cream, a tablespoon at a time, mixing lightly after each addition, until pastry is just moist enough to hold together. Pat into jelly roll pan. Bake 10 minutes. Remove from oven; set aside.

Topping:
Meanwhile, in 3 quart saucepan, combine sugar, butter, cream and honey. Cook over medium heat, stirring constantly until boiling. Stir in almonds. Set candy thermometer in saucepan and cook to 240 degrees. Pour over baked pastry. Return to oven and bake 18 to 20 minutes until topping is caramel colored. While still warm, cut into diamonds.