• 1/2 cup slivered almonds
• 1-1/4 cups all purpose flour
• 1/3 cup sugar
• 1/2 cup unsalted butter, cut into small pieces
• 1/2 Lbs. pineapple chunks, drained

Preheat oven to 350° F. Place half the almonds in a shallow pan and toast in oven 5-7 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool. Reduce oven to 325° F. Place toasted almonds in a food processor and grind to a fine powder. Add flour and 1/4 cup sugar and mix thoroughly. Add butter and process until mixture resembles coarse meal. Roll dough into a ball. Press dough into a shallow baking pan to 0-1/2 inch thickness. Pierce dough all over with a fork. Press remaining slivered almonds gently into surface. Sprinkle with remaining sugar. Bake 30-40 minutes or until golden. Remove from oven. Cut into squares and cool in pan. Serve topped with pineapple.