For the Cookies: Mix all of the dry ingredients together thoroughly. Cut the butter and mix together with flour blend. Knead until the dough is solid. Refrigerate several hours.
For the Almond Paste: Mix the almonds, organic sugar and egg to make a paste. Refrigerate.
Preheat oven to 350°F.
For Assembly: Line a square baking pan with baking paper. Split the cookie dough in half. Roll first half out to cover bottom of pan. Spread 1/3 of the beaten egg over the dough. Spread Almond Paste evenly over this bottom layer of dough. Spread 1/3 of egg mixture over the paste. Roll out 2nd half of cookie dough to fit over the top. Spread the last 1/3 of egg over the top and add sliced almonds to the top.
Bake for 40 minutes. Let cool completely before cutting into bars, triangles or squares.
Tip: Save the leftover spice blend in an airtight container for other holiday recipes like pumpkin pie, spice cake, cookies, coffee cake, gingerbread, or fruit cake