This lady I go to church with makes these and I have always loved them. I did alter the recipe a bit by leaving off the white chocolate/shortening topping (used only the almonds) and thought it turned out fantastic.

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, melted
1/2	teaspoon almond extract
1	egg
Filling
1	can (8 oz) or 1 package (7 oz) almond paste, crumbled into 1/2-inch pieces
1/4	cup sugar
1/4	cup butter or margarine, melted
2	eggs
1/2	cup sliced almonds
Topping
2	oz white chocolate baking bar, coarsely chopped (1/3 cup)
2	tablespoons shortening
1/4	cup sliced almonds

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1.	Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in ungreased 13x9-inch pan. Bake 15 to 18 minutes or until light golden brown.
2.	Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
3.	Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
4.	In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 minutes or until topping is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature. Nutrition Information: 1 Bar: Calories 180 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 1g); Cholesterol30mg; Sodium 75mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 14g); Protein 3g