Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

These are wonderful. Caramelly and nutty on a buttery crust!

Ingredients Nutrition

Directions

  1. Preheat oven to 370F (175C); line 9”x13” pyrex baking dish with foil.
  2. For pastry: In mixer, cream butter; add sugar and lemon peel and beat until light and fluffy; combine flour, salt and cornstarch in small bowl; mix to blend; add to butter and mix just until dough starts coming together; press dough into baking dish, forming 1 inch high edges; pierce all over with fork.
  3. Bake until starting to colour, piercing with fork if pastry begins to puff during baking, about 40 minutes; remove from oven, maintaining oven temperature.
  4. For topping: Combine butter, brown sugar and honey in saucepan; whisk over medium-high heat until mixture comes to boil; boil without stirring until mixture thickens and bubbles enlarge, about 1 minute; mix in almonds and hazelnuts; remove from heat and stir in cream; spread topping in crust; bake until caramel bubbles, about 20 minutes.
  5. Cool in pan, on rack; remove from pan, using foil as aid; cut into 1 1/2 inch squares; keep in an air-tight container.

Reviews

(1)
Most Helpful

With the huge amount of butter in this recipe how could it be bad! This is similar to a Greek recipe I made years ago, I made this as stated with no changes, these were gone in one day, great recipe Ev!...Kitten:)

Kittencal@recipezazz October 01, 2006

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