• Line the 8 x 8 pan with parchment paper.
• Make the cookie crust by mixing together all the dry ingredients. Next cut the butter into the dry ingredients with a pastry cutter or your hands until it forms coarse crumbs.
• Press the dough down into an 8 x 8 inch square pan. Use the back of a tablespoon to smooth the dough and spread it evenly over the bottom of the pan.
• Bake for 10 minutes in a preheated 350 F. oven. When done remove from oven and cool slightly.
• Beat the almond paste well with the egg white.
• Evenly drop tablespoons of the almond filling over the slightly cooled cookie crust, leaving a ¼ inch border around the edges.
• Spread the Solo Cherry Cake & Pastry filling over the almond paste also leaving a border at the edge of the dough.

To make the topping

• Mix the flour, salt and sugar together. Using a pastry cutter or your hands mix the butter in until coarse crumbs form.
• Gently fold the almond slices in.
• Evenly sprinkle the topping over the entire top of the filling to the edge of the pan.
• Bake in a preheated oven at 350'F for 20 to 25 minutes until the topping slightly golden.
• Cool and chill for at least 2 hours before cutting.
• Makes 9 large bars or 18 small cookie bars.