Ingredients

• Crust:
• 1/2 cup (1 stick) cold unsalted butter, cut into chunks
• 7 to 8 ounces almond paste
• 3 tablespoons confectioners' sugar
• 1/4 teaspoon salt
• 1 to 1 1/4 cups all-purpose flour
• Topping:
• 2 eggs
• 1 egg white
• 3/4 cup sugar
• 1 tablespoon finely grated lemon zest
• 1/2 teaspoon almond extract
• 2 cups sliced and/or slivered almonds, preferably toasted

Instructions

1. Preheat oven to 350 degrees F.
2. To make the crust, put butter, almond paste, confectioners' sugar, and salt in a food processor bowl. Process on high speed until smooth. Add enough flour, pulsing several times, to make a moist, crumbly dough. (You may use an electric mixer instead of a food processor, but be careful not to overbeat the dough.)
3. Press dough evenly over bottom of an ungreased 9-by-13-inch pan. Bake in the center of the oven for 12 to 15 minutes, or until pale golden.
4. Make the topping: Beat eggs, egg white, and sugar on high speed until mixture falls off the beater in ribbons when the beater is lifted. Stir in lemon zest, almond extract, and almonds. Pour over hot crust, spreading evenly over crust. Return to oven for about 20 minutes, or until topping is golden. Let cool, then cut into rectangles.