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Honey Almond Delight

serves 2-4

These flaky niblets are reminiscent of baklava, but much simpler to make. One bite and you'll see -- they're absolutely irresistible.

Read more about this recipe in The New Intercourses: An Aphrodisiac Cookbook.


2 3/4 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, cut into small cubes and chilled
1 large egg
3/4 teaspoon almond extract

1 cup brown sugar
1/4 cup sugar
1/3 cup honey
1/2 pound (2 sticks) unsalted butter, cut into pieces
1/4 cup heavy cream
1 pound sliced almonds (about 5 cups)


prep: 20 minutes
total: 45 minutes, plus 1 hour to chill dough


15 x 10-inch jellyroll pan
alumium foil
food processor
small bowl
small saucepan


1. Line a 15 x 10-inch jelly roll pan with foil. Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add the chilled butter pieces and pulse just until the mixture resembles coarse meal.

2. Whisk the egg and almond extract in a small bowl. Add to the food processor and pulse until the dough starts to come together. Pour the mixture into the lined pan and pat with your hands, pushing the dough up the sides of the pan. Cover and refrigerate for 1 hour, or until ready to use.

3. Preheat the oven to 375F. Prick the dough with a fork. Bake for 10 minutes, or until a light golden brown.

4. For the topping, combine the sugars, honey and butter in a small saucepan set over medium heat. Bring to a simmer, and stir until the sugar dissolves and the butter melts. Increase the heat and bring to a boil.

5. Cook for 3 minutes without stirring. Remove from the heat and stir in the cream and almonds. The mixture will be very thick.

6. Spread the topping over the crust with a spatula. Bake for 10 to 15 minutes more, or until bubbly. Let cool, and then cut into triangles. Store in an airtight container for up to 4 days until ready to serve.

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