CREAM together the almond spread, butter, sugar and vanilla until light and fluffy. Fold in the sifted flours and salt then mix until combined. Gently knead mixture on a lightly floured surface until smooth
PRESS into a lined 28cm x 18cm slice pan and stud with almonds. Bake in a moderately slow oven 160°C for 40 minutes. Cut into fingers whilst warm then allow to cool completely. Store in an airtight container until required
