1 cup butter, softened
1 cup almond paste
2-1/4 cups sugar, divided
1 teaspoon almond extract
2 cups all-purpose flour
1/2 cup slivered almonds
- In a large bowl, cream the butter, almond paste and 2 cups sugar until light and fluffy. Beat in eggs and extract. Gradually add flour just until moistened.
- Spread into a greased 13-in. x 9-in. baking dish. Sprinkle with remaining sugar; top with almonds.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Store in the refrigerator. Yield: 4-1/2 dozen.