for 100 pieces
- ¾ cup
butter (plus extra for pan)
- 2 cups
- 1 ¼ cups
- ⅔ cup
- 1 pinch
Combine butter, flour, almonds, sugar, egg and salt. Knead together to make a smooth dough. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350ºF / 180°C. Coat a 10 1/2 x 15 1/2 x 1 jelly roll pan with butter.
Roll the dough out between 2 pieces of plastic wrap to a thickness of 1/4-inch. Place dough in the prepared pan. Bake for 10 to 12 minutes; cool on a wire rack.
For Toffee Mixture:
Meanwhile, combine the cream, rock sugar, butter, liqueur and nuts into a saucepan and cook over a low heat, stirring, for about 35 to 40 minutes, or until the mixture is thick and pale brown. If toffee is still runny it should be cooked a little longer. Spread the toffee mixture on top of the pastry base and cool completely. Cut into bite size squares and serve.
Yield will vary depending on size cut.