Preheat oven to 325°F. Grease a 13 x 9 x 2-inch baking pan.
Combine flour, 10X sugar and salt in large bowl. Cut in butter with pastry blender or 2 knives until coarse crumbs form. Stir in egg until mixture sticks together. Knead slightly in bowl until a ball forms. Press mixture evenly into prepared pan. Sprinkle almonds evenly over the top.
In same bowl, beat eggs, corn syrup, brown sugar and liqueur until well blended. Pour over cookie base.
Bake in preheated 325°F oven for 35 to 40 minutes or until a knife inserted in the center comes out clean. Remove pan to a wire rack and cool completely before cutting into squares or diamonds.