Preheat your oven to 180°C (350°F) and line an 8-inch square baking pan with parchment paper.

In a mixing bowl, combine the frangipane ingredients; stir well until the mixture is smooth and creamy.

In a large mixing bowl, blend melted vegan butter, brown sugar, dairy-free milk, and almond extract until well incorporated.

Press half of the cookie dough evenly into the prepared baking pan, forming a solid base.

Sprinkle sliced almonds generously over the top of the assembled cookie bars.

Place the baking pan in your preheated oven and bake for 30-35 minutes or until the top is golden brown.

Once baked, remove the pan from the oven and let it cool for at least 1 hour before cutting into squares.