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1. Heat oven to 375 degrees fahrenheit. Grease 13x9-inch pan
with butter or cooking spray.
2. In large bowl, mix flour, 1 cup sugar, the almonds, baking
powder and salt. Cut in butter, using pastry blender (or pulling
2 table knives through ingredients in opposite directions), until
mixture looks like coarse crumbs. Stir in egg. Press 2 1/2
cups of crumb mixture in bottom of pan. Stir cinnamon into
remaining crumb mixture; set aside.
3. In medium bowl, stir all filling ingredients. Spoon evenly
over crust. Spoon reserved crumb mixture evenly over filling.
4. Bake 45 to 55 minutes or until top is light golden brown.
Cool completely. Refrigerate until chilled. Cut into 6 rows by 4
rows. Store tightly covered in refrigerator.
TIP- A food processor works great for grinding the almonds.
You will need about 2/3 cup slivered almonds to measure 1/2
cup ground almonds.
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1 BAR- Calories 210; Total Fat 9g (Saturated Fat 5g); Sodium
105mg; Total Carbohydrate 30g (Dietary Fiber 1g); Protein 2g
EXCHANGES- 1 Starch, 1/2 Fruit, 1/2 Other Carbohydrate, 1
1/2 Fat CARBOHYDRATE CHOICES- 2
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