1Heat oven to 350*. In large bowl, stir cookie base ingedients until soft dough forms.
Spread in ungreased 9x13" pan. Bake 15 to 18 min or until light golden brown.
2Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended. Add 2 eggs: beat until well blended (mixture may be slightly lumpy)
3Spread almond paste mixture over partially baked base. Sprinkle with 1/2 cup almonds. Bake 15 to 20 min. longer or until filling is set (filling will puff up during baking). Cool completely, about 1 hour.
4In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth. Pour and spread over cooled bars. Sprinkle with 1/4 cup almonds. Let stand about 30 min. or until topping is set. Cut bars.
Store covered at room temperature.
High Altitude (3500-6500ft)step 1, bake 18-21 Min. step 3, bake 17-22 Min