ALMOND TOFFEE BARS

FOR THE COOKIE BASE:
1 cup (2 sticks, 8 ounces) butter
1 teaspoon almond extract
1/2 cup (2 ounces) confectioners' sugar
2 cups (8 1/2 ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
FOR THE TOPPING:
1 cup (8 ounces) brown sugar, packed
5 tablespoons plus 1 teaspoon (2/3 stick, 1 3/8 ounces) butter
1/4 cup (2 ounces) milk
1 cup (3 ounces) sliced unblanched almonds

TO MAKE THE BASE:
Preheat oven to 350 degrees F.

In medium-sized mixing bowl, cream 1 cup butter, then add almond extract and confectioners' sugar, beating all the while.

Sift together flour, baking powder and salt, and stir dry ingredients into wet ingredients. Press dough into ungreased 15-by-10-by-1-inch baking sheet, coming up the sides just a little.

Bake crust 15 to 20 minutes, until golden brown. Set aside.

TO MAKE THE TOPPING:
Turn oven to broil. Combine brown sugar, butter and milk in a saucepan, stirring over low heat just until brown sugar is dissolved and butter has melted. Spread mixture over the cookie base. Sprinkle with sliced almonds.

Put pastry under broiler until the top bubbles, 3 minutes at the most. After 2 minutes, open oven door and watch the bubbling action. As soon as nuts are golden brown, remove bars from oven. (It's easy to burn this if you're not careful.) When cool, cut into small squares, about 1 1/2 inches.

Makes about 48 bars
Source: The King Arthur Flour Baker's Companion