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INGREDIENTS:½ oz.active dry yeast
2 ½ cupswarm water (120°-130°F)
1 lb., 8 oz.all purpose flour
1 Tbsp.salt
6 oz.butter
3 Tbsps.honey
4 oz.toasted almonds, chopped
1 ½ oz.Turbinado sugar (coarse, raw sugar, blond in color)DIRECTIONS:1. In a mixer bowl, mix yeast and water; let stand 10 minutes.
2. Add flour and salt to yeast mixture; mix to form a smooth, elastic dough, adding additional flour, if needed.
3. Cover and let rise until double in size. Punch down dough; scale into eight 6½ oz. pieces. Place on parchment-lined sheet pan; cover and let rise until doubled.
4. Shape each ball into an 8 in. circle; place on parchment-lined sheet pans.
5. Preheat oven to 400°F. In a small saucepan, melt butter and honey together; brush dough circles with mixture. Dimple the tops of the dough with fingertips. Sprinkle each with almonds and sugar. Bake about 10 minutes or until golden brown. Cut into squares or wedges; serve warm.
NUTRITIONAL INFORMATION:Calories 198 (76.1% from fat); Fat 8.5g; Protein 4.2 g; Carbohydrates 26.9g; Sodium 353mg; Cholesterol 16mg; Fiber 1.5gSERVINGS:24 servings (eight 8 in pizzas)From:Recipe from the California Almond Board