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Almond Bars 1 package white cake mix 1/2 cup butter or margarine -- softened 2 eggs Almond Topping -- (recipe follows) ALMOND TOPPING 2/3 cup sliced almonds 2/3 cup butter or margarine 1/2 cup sugar 1 tablespoon plus 1 teaspoon all-purpose flour 1 tablespoon milk Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean. Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows. ALMOND TOPPING: Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly. Almond Bonbons Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup butter or margarine -- softened 1/3 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla 1/2 (7 ounce) package almond paste (7- or 8-ounce size) Almond Glaze -- (recipe follows) Sliced almonds -- toasted, if desired (see Notes) ALMOND GLAZE 1 cup powdered sugar 1/2 teaspoon almond extract 4 teaspoons milk (4 to 5 teaspoons) Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds.