• For Cookie Base:
• Sugar cookie mix 1 pouch (1 lb 1.5 oz)
• Butter or margarine, melted 1/2 cup
• Almond extract 1/2 tsp
• Egg 1
• For Filling:
• Almond paste, crumbled into 1/2-inch pieces 1 can (8 oz)
• Sugar 1/4 cup
• Butter or margarine, melted 1/4 cup
• Eggs 2
• Almonds, sliced 1/2 cup
• For Topping:
• White chocolate baking bar, coarsely chopped (1/3 cup) 2 oz
• Shortening 2 tbsp
• Almonds, sliced 1/4 cup.

Heat oven at 350°F.

In large bowl, stir cookie base ingredients until soft dough forms.

Spread in an ungreased 13 x 9-inch pan.

Bake for 15 to 18 minutes or until light golden brown.

Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended.

Add 2 eggs, beat until well blended (mixture may be slightly lumpy).

Spread almond paste mixture over partially baked base.

Sprinkle with 1/2 cup almonds.

Bake for 15 to 20 minutes or until filling is set (filling will puff up during baking).

Cool completely, about 1 hour.

In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth.

Pour and spread over cooled bars.

Sprinkle with 1/4 cup almonds.

Let stand about 30 minutes or until topping is set.

For bars, cut into 8 rows by 4 rows.

Store covered at room temperature.

by Pak101.com (few years ago!) / 1461 views