Cookie Base:

Cookie Topping:


  • Preheat oven to 325°F. Grease a 13 x 9 x 2-inch baking pan.

  • Combine flour, 10X sugar and salt in large bowl. Cut in butter with pastry blender or 2 knives until coarse crumbs form. Stir in egg until mixture sticks together. Knead slightly in bowl until a ball forms. Press mixture evenly into prepared pan. Sprinkle almonds evenly over the top.

  • In same bowl, beat eggs, corn syrup, brown sugar and liqueur until well blended. Pour over cookie base.

  • Bake in preheated 325°F oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. Remove pan to a wire rack and cool completely before cutting into squares or diamonds.