Crust- Cut butter into dry ingredients and put into 9x13 pan. Bake at 350 for 20 - 25 min.
Filling- Mix sugar and cream cheese with mixer until well creamed. Beat in eggs and almond extract until fluffy. Pour over crust while still hot. Bake at 350 for 15 20 min. Cool completely.
Frosting- Cream sugar and butter, add milk and almond extract, mix well. Spread evenly on baked cooled filling. Sprinkle toasted almonds on top.
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