For the dough:
3 cups flour
1 cup Billington's Milled Golden Cane Sugar
1 cup Billington's Light Brown Muscovado Sugar
½ teaspoon nutmeg
1 teaspoon baking soda
½ lb organic unsalted butter (2 sticks)
½ teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon ground cinnamon
2 large, cage-free eggs, lightly beaten

For the filling:
4 cups ground almonds
2½ cups Billington's Milled Golden Cane Sugar
3 large, cage-free eggs
2 teaspoons lemon juice
1½ teaspoons almond extract
1 can evaporated milk (or egg wash)

Preheat oven to 350° F.

Mix dough ingredients until it appears crumbly (do not over mix). Knead gently into a ball. Divide dough in half. Roll one half of the dough out to fit the bottom of a 15 x 10 x 1-inch jelly roll pan.   

Mix the filling ingredients together and spread over dough in pan. Roll remaining dough between two pieces of waxed paper to the size of the baking pan and place on top of filling.  Seal top and bottom of dough together. Brush a small amount of evaporated milk or egg wash over top. Bake at 350° F for 30 minutes, or until dough is nicely browned and firm to the touch.  Cool, then cut into squares or bars.