Instructions: To make first layer: Beat butter; gradually add brown sugar and beat until light and fluffy. Add vanilla and salt; gradually add flour. Pat dough evenly over bottom of 13-by-9-by-2 inch baking pan; spread with jelly.

To make second layer: Preheat oven to 350 degrees. Beat almond paste and sugar together until smooth. Add eggs, one at a time; then add vanilla. Spread over first layer.

Bake 30 minutes. Remove from oven and cool.

To make third layer: In small bowl, cream butter with electric mixer; add sugar, milk, vanilla and chocolate and mix well. Spread over second layer.

Sprinkle with almonds.

Store tightly covered. Also freezes well.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content gives less-satisfactory results.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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