Almond Butter Loaves

Crust:
1 cup brown sugar, firmly packed
2/3 cup butter or margarine, softened
2 cups almonds, toasted and chopped
1 cup all-purpose flour

Cake:
1 (18.25 ounce) box deluxe butter recipe golden cake mix
3 eggs
2/3 cup water
1/2 cup butter or margarine, softened

Glaze:
1 cup confectioners' sugar
1 to 2 tablespoons water
1/4 teaspoon almond extract
4 tablespoons sliced almonds (for garnish)

Heat oven to 375 degrees F. Grease and flour two 9 x 5-inch loaf pans.

Crust: Combine brown sugar and butter in large bowl. Beat at medium speed until light and fluffy. Stir in toasted almonds and flour. Blend well. Divide and press evenly into pans.

Cake: Combine cake mix, eggs, water and butter in large bowl. Beat at medium speed for 4 minutes. Pour into pans. Bake for 35-45 minutes or until tested done.

Cool in pans 10 minutes. Invert onto cooling racks, crust side up. Cool completely.

Glaze: Combine confectioners' sugar, water and almond extract in small bowl. Stir until smooth. Add water, 1 tablespoon at a time, until glaze is desired consistency. Spoon over cooled loaves. Sprinkle sliced almonds over top.

To toast almonds: Spread in a single layer on baking sheet. Bake at 325 degrees F for 6-8 minutes or until fragrant and light golden brown. Cool before chopping.