1.Preheat oven to 400 degrees F.
2.In a small bowl, combine butter, 2 teaspoon flour, almond
paste and eggs at medium speed until well blended. (Mixture will
not be smooth.)
3.Spoon mixture into crust lined pan.
4.Bake at 400 degrees F for 17-20 minutes or until the filling
is set and light golden brown.
5.Reserve 1/3 cup of the caramel topping.
6.In a small bowl using a wire whisk, blend remaining caramel
topping and 3 Tablespoons flour. Stir in almonds.
7. Carefully spoon over filling in pie pan. Return to oven.
8.Bake an additional 9-12 minutes or until golden brown. Cool on
wire rack 30 minutes. Refrigerate 24 hours.
9.In a large bowl, beat whipping cream and powdered sugar until
stiff peaks form.
10.Pipe or spoon whipped cream around edge of chilled pie,
leaving a 4 inch circle in the center.
11.Just before serving, drizzle about 2 teaspoon of the reserved
caramel topping over each piece of pie.