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Preheat oven to 170°C fan-forced and line a 20cm square tin with baking paper.
For the base, beat the butter, caster sugar, vanilla and Amaretto into a bowl until creamy.
Add the flour and salt and mix until you have a soft dough.
Press the dough evenly into the bottom of the tin.
For the frangipane, beat the butter and caster sugar until creamy.
Add the eggs, vanilla and Amaretto and mix well.
Add the almond meal, flour, baking powder and salt and mix until smooth.
Spread the frangipane evenly over the unbaked shortbread base.
Scatter over a generous handful of flaked almonds.
Bake for 45 minutes, until golden on top and cooked through.
Let it cool completely in the tin before slicing.
Just before serving, give it a good dusting of icing sugar.