Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter or margarine, melted
1/2
teaspoon almond extract
1
egg
1
can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4
cup sugar
1/4
cup butter or margarine, melted
2
eggs
1/2
cup sliced almonds
2
oz white chocolate baking bar, coarsely chopped (1/3 cup)
2
tablespoons shortening
1/4
cup sliced almonds
Preparation
Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 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 15 to 20 minutes longer 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.
