Rustic Nut Bars - cooking recipe

Ingredients

For the cookie layer
2 1/3 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, chilled and cubed
1 large egg, lightly beaten
For the topping
3 ounces whole almonds, with skin
4 ounces hazelnuts, chopped
2/3 cup honey
1/2 cup light brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled and sliced
2 tablespoons heavy cream
6 ounces cashews
5 ounces pistachios

Preparation

Pre-heat your oven to 375 degrees F and place oven rack in the middle position.
In a large mixing bowl, sift together the flour, sugar, baking powder and salt.
Cut the chilled butter into the flour mixture.
Continue this process with the butter until all the butter is gone and the flour-mixture looks like a coarse meal in pea-sized butter lumps.
Add the egg to the flour.
Mix dough using a rubber spatula or (clean) hands until butter and egg are incorporated efficiently.
Place the dough in a 13\"x9\" buttered glass baking dish.
Press the dough evenly on bottom. Do not press up the sides of the dish.
Place the dish in the oven and bake for 20 minutes.
Remove, allow to cool for 40 minutes and set aside.
** (optional) Meanwhile, reduce the oven temperature to 350 degrees F.
Place the almonds and hazelnuts in a shallow baking dish and roast in the oven from 8-10 minutes.
Remove, and increase the oven temperature back to 375 degrees F. **(optional).
In a medium sized sauce pan, bring the honey, brown sugar and salt to a small boil over a medium heat.
Stir until the sugar has dissolved. Then boil, without stirring for 2 minutes.
Add butter and cream and continue to boil for one minute, allowing the butter to melt. Remove from heat and add all of the nuts to the syrup, coating thoroughly.
Spread nut mixture over the cookie crust. Place baking dish back in the oven and bake for 20 minutes or until the top has carmelized and bubbled.
Remove from oven and allow to cool in refrigerator for an hour.
Cut and serve.