Almond Bars

Ingredients

• ½ cup canned almond paste (coarsely crumbled)
• ½ tsp salt
• ¾ cup sugar (divided)
• 1 cup unsalted butter (softented)
• 1 egg
• 1 tsp almond extract
• 1 ¼ cups all-purpose flour
• ½ cup slided almonds (approx. 1 1/2 ounces)

Instructions

1. Pulse almond paste in a food processor until broken up into small bits, then add salt and 1/4 cup sugar and continue to pulse until finely ground, about 1 minute.
2. Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
3. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. 
4. Add almond mixture, egg yolk, and almond extract and beat until combined well, about 2 minutes. 
5. Reduce speed to low, then add flour and mix until combined. 
6. Spread batter evenly in the pan with an offset spatula. 
7. Lightly beat egg white in a small bowl, then brush some of it over the batter and sprinkle evenly with almonds.
8. Bake until top is golden, 35 to 40 minutes. Cool completely in the pan on a rack, for about 1 hour. Transfer with foil to a cutting board, then discard foil. Cut into squares or rounds.

Note: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 4 days. They WILL go stale faster than other Christmas cookies!