Cup of Yum
1. Preheat it to 350 degrees. Line a 9-inch square baking pan with parchment paper and spray with nonstick cooking spray.

Topping

1. In a medium bowl, add sugar and egg whites. Whisk just until the sugar is moistened. If there are lumps, ignore them.
2. Toss in the almonds and stir them around until they’re coated with the sugared whites. Set aside.

Cake bars

1. In a large bowl, add the sugar, eggs, and salt. Whisk until the mixture lightens in color and thickens a little, about 2 minutes.
2. Whisk in the vanilla and almond extracts.
3. Add the four and gently stir with spatula. When the flour is fully incorporated, fold in the melted butter. You’ll have a thick batter.
4. Scrape the batter into the prepared pan and use the spatula to work the batter into the corners. The layer will be very thin.
5. Give the topping another stir. Use a spoon to spread the almonds evenly over the mixture, making sure to get nuts into the corners too.
6. Bake for 28 to 32 minutes, or until a toothpick comes out clean or with only a few crumbs stuck to it.
7. Transfer the pan to a rack and let rest for 5 minutes, then run a knife around the edges of the cake and unmold it onto the rack. Very gently peel away the parchment and invert the cake onto another rack to cool to room temperature.
8. Let the bars cool completely. Use the parchment paper to pull the cooled bars out of the pan. Slice it into nine 3-inch squares.