1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon each vanilla and almond extract
3 cups almond meal
1/2 teaspoon each salt and baking powder
1 cup each apricot jam and toasted almond slivers (not slices)
2-3 Tablespoons honey
Preheat oven to 350 degrees. Lightly butter an 9 inch x 13 inch baking pan.
Cream butter with sugar, then add eggs one at a time. Mix in extracts and set aside.
Mix together almond meal, salt and baking powder.
Fold dry mixture into butter mixture until completely blended.
Spread batter into prepared
pan and smooth lightly. Bake 25-30 minutes, until center springs back when pressed.
Cool in pan.
When completely cool, spread top of pastry with jam, sprinkle with almonds
and drizzle with honey.
Cut into squares and serve immediately. Cover leftovers and eat within 3 days.