BASE:

1/2 c. firmly packed brown sugar
2 egg yolks
1 tsp. vanilla
1 1/4 c. sifted all purpose flour
1/4 tsp. salt; if desired
3/4 tsp. baking soda
1/2 c. chopped almonds
1 c. oats
3/4 c. butter and butter
1/2 c. sugar

For Base: Beat butter and sugars until creamy. Add egg yolks and vanilla; beat well. Sift together flour, salt and soda. Add to cream mixture, mixing well. Stir in almonds and oats. Press into ungreased 15 x 10 jelly roll pan.

TOPPING:

2 egg whites
1 c. firmly packed brown sugar
1/4 c. chopped almonds

For Topping: Beat egg whites until frothy. Gradually add sugar, beating constantly until glossy. Spread over base. Sprinkle with chopped almonds. Bake at 325 degrees for about 30 minutes.