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1
Heat oven to 400 degrees.
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2
Line a 9 1/2-inch-square baking pan with parchment, letting it hang over the sides for easier removal later.
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3
Prepare the pastry: In a food processor, combine flour, almond meal, sugar and salt.
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4
Pulse to blend.
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5
Add the butter and pulse until the mixture resembles coarse crumbs.
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6
Add egg yolk, vanilla and 1 tablespoon of water.
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7
Pulse to incorporate.
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8
Add 2 to 3 tablespoons of water through the feed tube, tablespoon by tablespoon, pulsing until just before the pastry forms a ball.
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9
You may not need all the water.
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10
Turn the dough out into the prepared baking pan.
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11
Press the dough evenly into the bottom of the pan.
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12
Place in the oven on the center rack and bake until the pastry begins to brown around the edges, 12 to 15 minutes.
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13
While the pastry is baking, prepare the topping: In a saucepan, melt the butter over low heat.
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14
Add the almonds, candied peel, sugar, honey and vanilla extract.
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15
Heat just until the ingredients are incorporated.
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16
Remove the pan and spread the almond-honey mixture evenly over the pastry.
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17
Return the pan to the oven and bake until the topping is a deep gold, 12 to 15 minutes.
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18
Remove and transfer to a rack to cool in the pan.
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19
Once it has cooled, remove from the pan and cut into 32 squares.
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20
Store in an airtight container at room temperature for up to 3 days.
