Combine first 4 ingredients; cut in 1/2 cup butter with pastry blender
until mixture is crumbly.
Add egg, stirring until blended. Mixture will be crumbly.
Press
mixture evenly into a
15 X 10 X 1 inch jellyroll pan, and prick with a fork.
Bake at 350 degrees for 5 minutes.
Combine 1/2 cup butter and next 4 ingredients in a heavy saucepan.
Bring to a boil over medium
heat; boil 1 minute. Let cool.
Stir in almond extract, and pour over crust.
Bake at 350 degrees for 20 minutes or until golden brown. Cool
10
minutes on a wire rack.
Cut into bars, and cool completely. Store in an airtight container.
Yield 4 dozen.