1 cup butter
2 cups flour
½ cup sugar
Pinch of salt
Cream butter and sugar, mix in flour and salt. Spread in a 9” x 13” pan, pack down and smooth out with the back of a spoon. Bake 10 minutes at 350. While cake is warm, spread with 1 cup apricot jam.
Mix 3 unbeaten egg whites with 1 cup powdered sugar. Spread over jam, then sprinkle with ½ cup slivered almonds.
Return pan to oven for 30 minutes (don’t let the top get too brown). Cut in squares after slightly cool.