Instructions

• Preheat oven to 350°F. Line an 8x8-inch baking pan with aluminum foil and spray the foil with cooking spray; set pan aside.
• Make the crust: in a large bowl combine 1 cup all-purpose flour, 1/4 cup confectioners’ sugar, 1 tablespoon cornstarch, and 1/4 teaspoon salt (optional). Add 1/2 cup (1 stick) very soft unsalted butter and cut or work the butter into the dry ingredients with two forks or your hands until the mixture forms pea-sized lumps and sandy bits.
• Transfer the crust mixture to the prepared pan and hard-pack it into an even, uniform layer using a spatula or your hands.
• Bake the crust for about 15 minutes, or just until barely set. Do not overbake—the pan will go back in the oven with the filling.
• While the crust bakes, make the filling: in a large bowl (wipe out the crust bowl first if you like), beat 4 ounces softened cream cheese and 1/4 cup softened unsalted butter together until smooth. Add 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 large egg, and 1 to 2 teaspoons almond extract (use 2 teaspoons for stronger almond flavor). Whisk or beat until the mixture is smooth and combined; it may be slightly thin.
• When the crust has finished its 15-minute bake, remove the pan from the oven and immediately pour the filling evenly over the hot crust. Lightly spread the filling into the corners with a spatula if needed.
• Return the pan to the oven and bake for 16 to 19 minutes, or until the filling is no longer jiggly in the center and the edges have begun to set. The filling will firm up more as it cools.
• Remove the pan from the oven and place it on a wire rack. Cool completely in the pan before frosting.
• Make the frosting: in a large bowl, beat 1/4 cup softened unsalted butter until smooth. Add 1 1/2 cups confectioners’ sugar and 1 to 2 teaspoons almond extract, then slowly drizzle in about 2 tablespoons cream or milk while whisking or beating until the glaze reaches a spreadable consistency. Add a little more cream or a little more confectioners’ sugar as necessary to adjust consistency.
• Evenly frost the cooled bars and smooth lightly with a spatula. Sprinkle about 1/4 cup slivered almonds over the top.
• Allow the frosted bars to sit in the pan, uncovered, for at least 1 hour (or cover with foil and refrigerate overnight) so the frosting can set before slicing and serving.