• Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F.

Caramel Topping.

• Pour water in a deep heavy-bottomed stainless-steel  saucepan.  Add the sugar and whish lightly with a fork. Heat mixture over medium heat. Do not stir the mixture until the sugar dissolves completely. As the sugar melts it will begin to caramelize. It will have a honey colour. Swirl the pan to redistribute the liquid. Remove from the heat and quickly and carefully add the heavy cream.  Remove and place in a heat-resistant container.

Cookie

• Unfold pastry sheet on lightly floured surface. Roll into 14x10-inch rectangle. Cut out 12 hearts, using a 3 ½= inch heart-shaped cookie cutter. Place on baking sheet. Brush with caramel topping and sprinkle with almonds.
• Bake 10 minutes or until golden. Remove from baking sheet and cool on wire rack.