Adapted from
The French Kitchen Cookbook by Patricia Wells
For best results, you should use a strong, dark honey, such as buckwheat or chestnut. If you have only mild clover or orange blossom honey, the recipe will still work and be just fine, but the honey flavor will be less pronounced.
If you can’t get almond powder, you can use blanched sliced almonds (measuring them by weight, not volume) in place of the powder; pulverize them in the food processor along with the other dry ingredients. For more information and tips about using almond powder, check out my post -
Almond Flour FAQs.
Storage: The almond-honey squares are best the day they are made, although they will keep for up to three days in an airtight container at room temperature.