3/4 c  Almonds
1 c  Powdered sugar
1 c  Room temp unsalted butter
1 tb Grated lemon zest
2    Egg yolks
1/2 c  Cornstarch
1/2 ts Salt
2 c  Flour

Preheat oven to 325. Line a 13X9X2″ pan with aluminum foil. Coat foil
with nonstick cooking spray. Place almonds & powdered sugar in
processor or blender. Whirl until tezture of fine meal. Beat together
butter & zest in large bowl until creamy. Beat in yolks, sugar mix,
cornstarch & salt until smooth & creamy. On low speed, beat in flour
just until blended. Scrape into prepared pan, spreading level &
pressing to compact. Bake for 25-30 minutes or until golden. Remove
pan to wire rack to cool for 20 minutes. Spread frosting or topping,
decorate with drizzle or sprikle. Cut into bars.