Preheat oven to 375. Make the base layer by creaming together the butter, sugar and vanilla at medium speed. Add the flour and work slowly until evenly combined. The mixture may be crumbly, but it should hold together when pressed. Spread the dough in a 9x13 pan (ungreased) and bake 10-15 minutes, until lightly golden. Let cool.
After the crust has cooled a bit, spread the apricot jam across the top (I find it's easier to do this when the jam is room temperature and the crust is still warm).
Make a meringue by beating the egg whites until soft peaks form; add the almond extract and slowly add the sugar. Beat until stiff peaks form. Carefully spread the meringue over the jam layer. Sprinkle with almond slices. Bake 12-15 minutes, until the meringue is lightly browned.
Cut into squares and serve with tea.
Submitted by: Liz
Thanks to: Mom