These are good. And me saying that about baked goods without chocolate means something! Once you cook them the topping turns into this toffee like consistency. It's just a yummy combination. My family (all of'm) liked these. I was even daring enough to bring them to a friend I visit teach, the first time I made them. She asked for the recipe!

My cooking lesson for this recipe? Don't be scared to toast almonds. It's not hard, but it will change the flavor of the recipe (for the better!). Just use a small, teflon/non-stick pan and a medium-low heat setting. Once the pan heats up, gently move them around with a wooden spoon. Keep an eye (and nose) on them. When they are lightly browned and you can smell an almond scent they're done (2-3 minutes for the half cup called for in the this recipe). Remove from heat and let them cool slightly before adding them to the mixture. 

Almond Blondies

1/3 cup butter flavored Crisco
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 1/3 cups flour
1 cup flaked coconut
2 tsp baking powder
1 tsp salt

Topping
½ cup sliced almonds, toasted
½ cup packed brown sugar
1 tbsp flour
1 egg
¼ cup heavy cream

Preheat oven to 350ºF.

Cream shortening with granulated sugar; beat in eggs and vanilla. Sprinkle flour, coconut, baking powder, and salt over creamed mixture; beat well. Mixture will be thick. Spread over bottom of a lightly GREASED 8"x8" or 9"x9" square baking dish.

Toast and coarsely chop almonds. In a separate bowl, combine almonds, with brown sugar and flour. Add egg and cream. Mix well.

Spoon almond topping mixture evenly over coconut mixture. Bake in preheat 350ºF oven for 40-50 minutes or until a light touch in the center leaves no impression.