1. Preheat oven to 325°F. 2. In a large mixer bowl, cream the butter slightly, then gradually add 1/2 cup sugar and beat for 2 minutes. 3. Beat in the egg and egg yolk, stir in the flour and 3/4 tsp of salt by hand. 4. Spread the mixture into an ungreased glass 13x9-inch baking pan, making a smooth layer. 5. Bake the crust for 15 minutes, until it is set but not brown. 6. In a food processor, mix together 1 cup of sugar, the almond paste, lemon juice, vanilla and the remaining 1/4 tsp salt; reserve. 7. In a large mixer bowl, beat the egg whites till frothy, then sprinkle the remaining 2 tablespoons of sugar over the whites and continue beating until stiff peaks form. 8. By hand, fold the almond paste mixture into the egg whites with a rubber spatula and spread over the baked crust. 9. Sprinkle the almonds on top and bake the cookies for 25 minutes or until golden brown. 10. Cool partially and cut the cookies while still warm into 48 narrow bars. 11. These freeze well. ---------------------------------------------------------------------------
Nutrition
Ingredients
