4 oz butter (1 standard American stick)
3 oz almond paste in small bits
2 large eggs
⅔ cup lightly toasted walnuts*
⅔ cup cocoa powder
⅔ cup all-purpose flour
½ cup raw cane sugar
1 Tbs rum
1 tsp almond extract
½ tsp baking soda
Using an electric beater, cream the butter and sugar in a large bowl until fluffy, then add the eggs, rum, baking soda, cocoa, and almond extract. Next, add the flour, a little at a time, and the almond paste, till well combined.
Pre-heat the oven to 350°F / 177°C. Spoon the mixture into a parchment-lined square baking pan. Bake for 25-30 minutes or until the center is sufficiently firm (use a toothpick to check: it should come out dry). Let cool on a rack and cut into squares.
* Break up the walnuts into small bits, put in a frying pan over medium-high heat and stir about for a few minutes, until the skins begin to darken. Reduce heat if need be. Don't allow the nuts to burn, and remove them from the heat as soon as they are off-raw. If any bits look very dark, don't use them.