ALMOND BARS
BATTER cream cup ea butter, homemade almond paste, 2 c sugar light/fluffy. Beat in 2 eggs and tsp almond extract.
Gradually add 2 c flour; just moisten. Spread into greased 13x9-in baker. Sprinkle w/ 1/4 c sugar; top with 1/2 c slivered almonds.
Bake 350 deg 30-35 min--pick test. Cool on rack. Cut into squares. Store in fridge.
HOMEMADE ALMOND PASTE: Proc/smooth 11/2 c blanched almonds. Add 11/2 c conf, egg white, 11/2 tsp almond extract
and 1/4 tsp salt; cover/process smooth. Divide into 1/2-cup portions. Hold airtight in fridge a month or freezer 3 months.