Julie's Amazing Tosca Bars (Toscabitar)

My good friend, Julie gave me this recipe over a year ago, but procrastinator-me waited this long to actually try it.  Oh what a mistake!  I saw the recipe and thought this was going to be a granola-type bar, but it is anything but granola.  It has a super light pastry crust, an amaretto scented cake center (although there's no Amaretto in the cake...it's the almond paste), and an almond toffee topping!  Amazingly good a definite must try, and a new regular on my dessert roster.  Thanks, Julie!

Speaking of amazing, Julie is also a talented designer of handbags, totes, and baby items.  Check out her etsy store =)

Julie's Tosca Bars (Toscabitar)

Crust: (Basic Pastry Dough)
1 stick butter
1/3 c. sugar
1 egg yolk
1 1/3 c. sifted all-purpose flour

Filling:
1 stick butter
1/4 c. sugar
1 can (8 oz) almond paste
3 eggs
1/3 c. sifted all-purpose flour
1 tsp. baking powder

Topping:
1 stick butter
1/2 c. sugar
1 c. sliced almonds
2 Tbs. flour
2 Tbs. milk


Preheat oven to 350 degrees F.
Prepare the pastry dough.
Pastry Dough: Cream the butter and sugar. Stir in the egg yolk. Add the flour and work the dough with your hands until well blended and smooth. Press it out on the bottom of a buttered cake pan, 9 x 13 inches.

Prepare Filling. Beat together the butter, sugar and almond paste. When smooth and creamy, beat in the eggs, one at a time. Blend in the flour mixed w/ baking powder. Spread the filling on top of the pastry. Bake for 15 to 20 minutes.

Prepare Topping
To make the topping, melt the butter in small saucepan. Add the remaining ingredients and bring to a simmer constantly stirring. DO NOT BOIL. Remove from heat.

When the cake is done, spread it with the warm topping. Switch from "bake" to "broil" and return the cake to the oven. Broil until golden brown. Let the cake cool in the pan. Cut in bars 1 1/2" x 2 1/2".

If you like, paint the bottom and the sides of each bar with melted chocolate.