1/4 cup (1/2 stick)-
cold, unsalted butter,
cut into small pieces
almonds (skins on),
In a small bowl beat the butter and sugar with a wooden spoon until creamy. Add honey and stir until blended. Stir in the flour and 2 T of the almonds until mixture clumps together.
Set aside remaining almonds for Honey Almond Coffee Cake.
Refrigerate topping, covered, until ready to use.
Recipe courtesy of Marie Simmons, cookbook author.
Try using a clover or orange blossom honey for this recipe.