Preheat-oven the to 300-F Degrees. Toast, then crush the almonds on a baking sheet; reserve.

In a large mixing bowl, beat together the butter, honey, and vanilla until light and fluffy.

Slowly add the flour while continuing to blend the short bread batter. Add the toasted and crushed almonds, and blend again.

Pour the mixture into a 9-inch heavy skillet that has been covered with non-stick cooking spray, and bake for about 40 minutes.

Cool the short bread on a wire rack before removing from the skillet. Best when served warm, with honey butter.