Preheat the oven to 170 C. Line a 21 x 31 x 2 cm rectangular baking tin.

To make the base, combine the flours, sugar and salt in a large bowl. Add the butter and with your fingertips, crumble the mixture until it resembles coarse breadcrumbs. Add the egg yolks and vanilla and combine with you hand, squeezing to form a ball of dough.

Press the dough into the base of the prepared tin and set aside.

To make the topping, melt the butter, sugar and honey gently in a saucepan then add the almonds. Stir to combine and pour over the pastry base and spread it from edge to edge.

Bake for 35 minutes or until golden. Allow to cool in the tin before cutting into squares. Store in an airtight container.