7 ounce roll almond paste, chilled and grated

1 cup sugar

2 sticks butter at room temperature

2 egg yolks

2 ½ cups flour

1 teaspoon baking powder

Preheat oven to 350 F.  Butter a 9 x 13 baking pan.

In a bowl, place grated almond paste, sugar and butter.  Mix on low speed until moistened.  Mix on high until light and fluffy.  Add egg yolks one at a time, beating until mixture is light and sugar dissolved.  Reduce speed to low and add the flour and baking powder.  Mix only until moistened.

Spoon batter into the prepared pan.  Press down gently so batter is the same level throughout, probably about ½ inch to ¾ inc thick.  Using the back of a knife, score very shallow lines into batter to mark the sizes and shapes you want for your shortbread pieces, to make cutting easier after baking.  Bake 22 – 26 minutes or until the shortbread is a light golden color.  Cool pan on a wire rack.  

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