1 c. almond pate
2 eggs
3/4 c. sugar
1 tsp. almond extract

CRUST:

2 c. flour
1 egg
1 c. granulated sugar
1/4 c. brown sugar
1/2 tsp. baking soda
1/2 lb. butter
1 tsp. vanilla

Cream butter, sugar, 1 egg and vanilla. Sift dry ingredients and add to creamed mixture. Grease 13 x 9 inch pan and spread 1/2 dough on bottom of pan. Spread filling on top. Then spread remaining crust mixture over filling with knife. Sprinkle pingole nuts on top. Bake at 350 degrees for 45 minutes. Do not overbake. When cool, cut into bars.