8tablespoons(1 stick) unsalted butter, melted and cooled
Powdered sugar for dusting
Instructions
Preheat oven to 350°F. Spray a 9-inch square baking pan with nonstick cooking spray and line with parchment paper.
Make the topping by pouring the egg whites over the sugar in a small bowl. Mix with a fork until the sugar is moistened (ignore any lumps). Add the almonds and stir until almonds are well coated. Set aside.
To make the bars, whisk the sugar, eggs and salt together in a large bowl until pale in color and slightly thickened. Add the vanilla and almond extracts and whisk to combine. Use a rubber spatula to fold in the flour. Pour in the melted butter and stir gently to combine.
Pour batter into the prepared cake pan and spread to reach the corners.
Stir the topping once more and pour over the batter, spreading to cover and reach the corners.
Bake for 28 to 30 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan on a cooling rack for 5 minutes. Run a thin knife along the edge of the cake. Remove the cake from the pan, peel away the parchment paper, and place on a cooling rack to cool completely.
When cooled and ready to serve, cut into squares or triangles and dust with powdered sugar using a dusting wand.
Notes
Store in an airtight container at room temperature for up to 4 days.