1

Crust: Cut butter into flour until mixture resembles coarse crumbs. Add water and blend until a dough forms. With floured fingers, press onto bottom of greased 13x9" pan. Drizzle honey over crust and spread lightly.

2

Tip: Refrigerate the crust with the honey on it while making the filling. A cold crust and cold honey will make spreading the batter go easier.

3

Filling Batter: In a saucepan, melt butter in water, bring to boil and add salt and almond extract. While that is coming to a boil, prepare the three eggs in a separate bowl, stirring until consistent but not whipping. Once the butter is melted in the saucepan, add the flour all at once and stir vigorously until mixture forms a stiff ball, about 1 minute. Remove from heat. Add the eggs to the warm saucepan, stirring quickly until the mixture becomes smooth and glossy. Finally, add in the 1/2 cup of honey to the batter, stirring rapidly until the mixture is consistent, smooth, and glossy.

4

Spread Batter over the crust using a spatula to distribute as evenly as possible. Do not add the icing or nuts yet.

5

Baking: Bake at 400* for 15 minutes. Remove from oven and sprinkle nuts over the batter, then return to oven for another 10 minutes.

6

Icing: Combine all ingredients. Wait until bars have cooled before drizzling the icing over.

7

Do not attempt to cut until very cool. Cut in a grid about 6 x 4 = 24 pieces.

Serving size: 1/24 of a recipe (1.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.