Instructions

• Preheat the oven to 400°F (200°C). Line a 9-inch (23cm) square baking pan with aluminum foil, leaving an overhang on two opposite sides to lift the bars out later. Spray the foil with nonstick spray or lightly grease it with softened butter.
• To make the crust, add 1/2 cup (50g) blanched almond powder, 3/4 cup plus 2 tablespoons (120g) all-purpose flour, 3 tablespoons sugar, and 1/2 teaspoon salt to the bowl of a food processor. Pulse a few times to combine.
• Add 6 tablespoons (3 ounces, 90g) chilled unsalted butter, cubed, and pulse until the mixture resembles very coarse cornmeal with pea-sized pieces of butter remaining.
• Add 1 large egg yolk, 2 tablespoons water, and 1/2 teaspoon vanilla extract. Process just until the dough begins to come together and holds when pinched. If the mixture is still loose, press and gather it together in the bowl with your hands to form a cohesive dough (do not add additional ingredients).
• Transfer the dough to the prepared pan and press it evenly across the bottom to form a uniform crust (use the bottom of a measuring cup or your fingers). Bake until the top is golden brown, about 12 minutes. Keep the oven on.
• While the crust bakes, make the topping: in a small saucepan over low heat, melt 4 tablespoons (2 ounces, 60g) unsalted butter. Once melted, stir in 1/3 cup (65g) sugar, 2 tablespoons dark honey, the zest of 1 orange, scant 1/4 teaspoon sea or kosher salt, and 1/2 teaspoon vanilla extract. Stir until the sugar is dissolved and the mixture is smooth, then remove from heat.
• Stir 1 cup (80g) sliced almonds into the butter-honey mixture until the almonds are completely coated.
• Spoon and spread the almond mixture evenly over the still-warm baked crust, pressing lightly so it adheres.
• Return the pan to the oven and bake 10 to 12 minutes more, or until the almond topping is nicely bronzed.
• Remove from the oven and cool completely in the pan on a wire rack. Use the foil overhang to lift the baked square from the pan, peel off the foil, and cut into squares or rectangles.