-----------------------------------CRUST----------------------------------- 6 tb Butter or margarine -- softened 3/4 c C and H Powdered Sugar 1 c All-purpose flour 1 tb Milk ----------------------------------TOPPING---------------------------------- 2 Eggs 1 c C and H Granulated Sugar 1/2 c Cocoa 2 tb Flour 1/2 ts Baking powder 1/2 ts Salt 1 ts Vanilla 1/4 ts Almond extract (optional) 1 c Chopped almonds or pecans CRUST: Cream together butter and powdered sugar. Blend in 1 cup flour and milk. Spread evenly in bottom of ungreased 9-inch square pan. Bake in 350 degree oven 10 to 12 minutes. TOPPING: Beat eggs slightly; combine dry ingredients and add to eggs. Blend in vanilla and almond extract; fold in almonds. Spread over hot baked layer; return to oven and bake 20 minutes longer. Cool; while warm, cut into 24 bars. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias
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