1 c. melted butter
1/2 c. sugar
1/2 tsp. vanilla
2 c. flour
1 (12 oz.) jar apricot preserves
2 or 3 egg whites
1/2 tsp. almond extract
1 c. powdered sugar
Sliced or slivered almonds

Line a 9x13 inch pan with foil, covering bottom and up on sides. Mix butter, sugar, vanilla and flour together. Press into bottom of pan and bake at 350 degrees for 20-25 minutes; cool completely. Spread preserves over cooled pastry.

Beat egg whites and almond extract. Fold in powdered sugar. Spread over preserves. Sprinkle with sliced almonds or slivered almonds. Bake at 400 degrees for 20 minutes. Cut immediately while hot. Cool before serving.