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| 1/2 Tasse | Blanched Almonds -- sliced |
| 1/3 Tasse | sugar |
| 1/2 Tasse | butter unsalted |
| 1/4 Tasse | honey |
| 1 Esslöffel | milk |
| 1/2 Tasse | butter unsalted, softened |
| 2/3 Tasse | sugar |
| 2 | eggs |
| 1 Teelöffel | almond extract |
| 1/3 Tasse | milk |
| 1 3/4 Tasse | flour |
| 1/2 Teelöffel | salt |
| 2 Teelöffel | baking powder |
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Preheat oven to 350.
Grease 8-inch square pan. In a small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup butter, honey and 1 tablespoon milk. Cook over medium heat until sugar melts; bring to a boil and boil for 5 minutes. Remove from heat and set aside.
Cream 1/2 cup butter and 2/3 cup sugar until light and fluffy. Add eggs, almond extract, and milk. Add 1 cup of flour, the salt and baking powder. Beat until well blended. Stir in, by hand, the remaining 3/4 cup flour. Spread batter in greased pan. Spoon almond mixture over batter and spread evenly. Bake for 35-40 minutes or until toothpick inserted in center comes out clean.
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