Preheat oven to 350 F. Crust (first 5 ingredients) Place the flour, confectioners' sugar and salt into the bowl of a food processor. Blend for a few seconds. (Keep your hand over the top of the feed tube so the sugar won't fly away.) Then scatter the butter pieces and vanilla on top of the flour mixture. Process with on-and-off pulses until the mixture begins to hold together. Divide the dough into 8 pieces and space them evenly on an ungreased 10x15-inch baking pan. Dipping your fingertips in flour, pat out the dough until it covers the pan evenly. Bake the crust in the bottom third of the oven for 15 minutes. Then take it out, but leave the oven on. Meanwhile, prepare the topping.

Topping (last 9 ingredients) Place the butter, honey, sugars and salt in a heavy saucepan. Stirring constantly, heat over a medium-low heat until the butter melts and the mixture is well combined. Raise the heat to medium and bring the mixture to a boil. Boil, without stirring, for 1 minute. Take the saucepan off the heat and stir in the cream, all the almonds and orange rind. Pour this mixture over the bottom crust and stick the pan back in the oven, still in the bottom third of the oven. Bake the triangles (of course, they're not triangles yet!) for 20 minutes at 350 F. Then turn up the heat to 375 F., transter the pan to the middle of the oven, and bake for another 15 to 20 minutes. The topping should be amber-colored and bubbling all over before you take it out. Cool the pan on a wire rack. When the topping is completely cool, use a sharp knife to cut it into 20 squares. Lift the squares out of the pan and place them on a cutting board before you cut them into 2 triangles each. Getting triangular bars out of a pan can be an ugly scene. Store in a tightly covered container. Makes 40 triangles.