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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Family favorite Ingredients:
1 lb imperial margarine |
3 cups sugar |
4 cups flour |
4 eggs |
16 ounces almond paste (not almond pie filling) |
2 pinches salt |
4 teaspoons vanilla |
1 teaspoon almond extract |
powdered sugar, to top |
Directions:
1. Pre-heat oven to 350, 9x13 glass pan.
2. For bottom layer: cream 2 sticks margarine and 1 cup sugar.
3. Mix in 1 egg 2 tsp vanilla and 1/2 tsp almond extract.
4. Gently incorporate pinch of salt and 2 cups flour.
5. Grease bottom of pan with one of the imperial wrappers.
6. Smooth out bottom layer on bottom of pan.
7. For almond layer: Mix together almond paste 2 eggs and 1 cup sugar. The more it is mixed the easier it is to spread.
8. Add in dollops all over the bottom layer and carefully smooth out dollops to completely cover trying not to disrupt bottom layer.
9. Top layer: mix ingredients exactly like bottom layer.
10. Dollop on top of almond layer and smooth out carefully.
11. Bake at 350 for about an hour until the top is golden brown.
12. Allow to cool cut into squares and sprinkle with powdered sugar.
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