Served as dessert. Vegetarian dish. Speciality: Occasion - Dinner Party.

For Crust

2 1/2 cups All-purpose Flour

2 teaspoons Baking Powder

1/4 cup Butter, at room temperature

3/4 cup granulated Sugar

2 large Eggs

2 Tablespoons Vegetable Shortening

2 teaspoons Rum

For the Filling

5 ounces semisweet Chocolate, chopped

2 large Eggs

5 Tablespoons granulated Sugar

2 teaspoons Almond Extract

2 cups Slivered Almonds

1 cup Walnuts, chopped

5 Tablespoons Amaretto

Preheat the oven to 350°F. Lightly grease a 9 x 13 pan. For the crust, combine the flour and baking powder. Cream the butter and sugar in a large bowl, then beat in the eggs. Beat in the vegetable shortening and rum. Gradually add the flour mixture. Divide the dough into 2 pieces, with one twice as large as the other. On a floured surface, roll out the larger piece to a 9 x 13 rectangle. Place the dough in the prepared pan. For the filling, melt the chocolate over low heat (a double boiler is good for this). When smooth, remove from heat. Lightly beat the eggs in a large bowl. Beat in the sugar. Beat in the melted chocolate and almond extract. Stir in the nuts. Spread the chocolate filling over the crust in the pan. Roll the remaining dough into 1/4 inch thick rectangle. Cut into 1/2 inch wide strips and arrange in a lattice pattern over the chocolate. Bake for 25-35 minutes, or until the lattice is golden. Sprinkle the Amaretto over the hot cookies. Let cool slightly in the pan before cutting into bars.

Preparation time: 1 hour

Cooking time: 1 3/4 hours

Yields: 36-48 Bars

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