2/3 cup blanched whole almonds, toasted
1 (8 ounce) package semisweet baking chocolate
1/3 cup reduced-calorie margarine
1 1/4 cup all-purpose flour
1 cup sugar
2 tablespoons amaretto
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup egg substitute

Almond frosting:
2 cups powdered sugar
3 tablespoons reduced-calorie margarine
1 tablespoon amaretto
1 tablespoon milk (can add more if needed for correct consistency)

Heat oven to 350 degrees. Spray a 13 x 9 x 2- inch baking pan with nonstick cooking spray. Place 1/3-cup almonds in food processor or blender. Cover and pulse-blend until almonds are ground. Coarsely chop remaining 1/3-cup almonds and set aside.

Melt chocolate and butter in a small saucepan over low heat, stirring frequently. Remove from heat; stir in ground almonds and remaining ingredients. Spread batter into pan. Bake for 20-25 minutes or until an inserted toothpick comes out clean. Cool completely. Prepare frosting and spread over brownies. Sprinkle with chopped almonds and cut into 3 x 1-inch bars.

Almond Frosting
Mix all ingredients together until smooth and spread over cooled brownies before slicing.

Makes 39 servings
Serving Size: 1 bar