Preparation

• Mix all the dry ingredients listed above among the ingredients, in a large bowl.
  If not used immediately, store it in a glass jar or a food bag.

  

• Preheat the oven to 350°F.

  From the sugar cookie mix obtained above, weigh 500 g of the mixture.

  In a large bowl, mix with the flat beater, the 500 g of sugar cookie mix together with the melted butter (in a bain-marie), the egg, and the almond extract (vanilla is also fine).

• Mix the ingredients quickly, just until a smooth and homogeneous dough is obtained.

• Roll out the dough in an ungreased rectangular mold, about 13×9 inches.
  Bake the cake again in the oven for 15 to 18 minutes (or until it turns a light golden color).

  

• ALMOND CREAM:
  In the meantime, work in the stand mixer with the flat beater, the crumbled almond paste, sugar, and butter at low speed, and then add (one at a time) the 2 eggs, working until the cream is smooth and homogeneous.

• Spread the almond mixture over the previously partially cooked base and sprinkle the surface with 2 oz of sliced almonds.
  Bake in the oven at 340°F for about 15 to 20 minutes (the almond cream will puff up during baking), on the lowest rack.
  Remove the cake from the oven and let it cool completely, about 1 hour.

  

• For the white chocolate topping: Chop the white chocolate and melt it in a saucepan over a bain-marie over low heat (the water MUST NOT boil). When the chocolate has melted, also add the soft butter pieces (it is important that the butter is at ROOM TEMPERATURE) and mix well. When the two elements are perfectly blended, remove from the heat.

  Let the glaze rest for a few minutes and then work vigorously with an immersion blender (or electric beaters) for a couple of minutes until the mixture is smooth and homogeneous.

  Be sure to use the glaze immediately as it will solidify and you will no longer be able to spread it on the cake.

• Immediately pour the white chocolate glaze over the cooled cake and sprinkle everything with another 1 oz of sliced almonds.
  Before cutting the cake into bars (8 rows by 4), let it rest for about 30 minutes.

  

• Store these bars covered with aluminum foil at room temperature.
  If consumed the day after preparation, they are even more delicious.

  

• Almond paste can be purchased ready-made or, if you prefer, you can easily prepare it at home with the above doses, taking from the total the 200 g needed for the elegant almond bars recipe

  

• Take a saucepan and bring the water and sugar to a boil until it has dissolved, then add the honey.

• Once the sugar and honey have dissolved, turn off the heat and let cool.
  Add the cold syrup to the almond flour and vanilla extract, mixing everything until a homogeneous and smooth roll is obtained.

• Place the dough in the refrigerator, wrapped in plastic wrap, for at least 1 hour (it can be stored in the fridge for about a week and can also be frozen).