<http://schema.org/recipeInstructions>
" You&amp;#039;ll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan. Toast almonds in a nonstick skillet over medium heat for 5 minutes, stirring often. Remove from skillet. In the same skillet, heat almond paste and butter over medium-low heat, stirring occasionally, until melted and butter is almost fully absorbed by the almond paste. Remove from heat; stir in honey and lemon zest to blend. Place almond toast crumbs (you should have 2 1/4 cups) and coconut in a large bowl. Add almond paste mixture and knead with your hands or back of a wooden spoon to blend. Turn into prepared pan and spread into an even layer. Sprinkle top evenly with toasted almonds. Cover with wax paper and gently press into an even, compact layer. Leave wax paper in place; refrigerate at least 1 1/2 hours or until firm. Lift foil by ends onto cutting board. Cut crosswise in 6 strips. Cut each strip in 4 squares, then diagonally in half."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10176/almond-triangles-121552/>