Preheat oven to 325 degrees.
In a large bowl, combine all ingredients except almonds.
Beat until dough is smooth, comes clean from the side of the bowl and gathers into a ball.
With lightly floured fingers, press dough evenly over the bottom of a 9-inch square ungreased baking pan.
Sprinkle almonds on top and press gently into dough
Using a sharp knife, score into 16 small squares and prick each square twice with a fork.
Bake until dough is barely colored and almonds are lightly toasted, about 20 minutes.
Let cool 5 minutes, then cut squares all the way through.
Cool completely in pan.
Store cookies in an airtight container for up to two weeks.