Preheat oven to 350, line an 8×8 baking pan with foil, & spray with cooking oil.
Add 1/4 tsp salt, 1/2 cup flour,* 1/2 cup almond meal.
*For gluten-free, substitute Bob’s Red Mill 1 to 1 Baking Mix for the flour.
1/2 cup confectioners sugar mixed with 1 Tbsp lemon juice & zest from half a lemon.
CINNAMON/ALMOND VARIATION: Same as above except add 1/4 tsp cinnamon, 1/4 tsp almond extract, and 1/2 tsp baking powder to batter. Sprinkle top with sliced almonds before baking. Glaze with 1/4 c granulated sugar mixed with 1 Tsp juice & zest from half a lemon, 1/8 tsp cinnamon & 1/4 tsp almond extract.