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2 tablespoons hulled millet seeds
1/3 cup water
1 cup flour
2 tablespoons powdered sugar
1/2 cup (1 stick) sweet butter (unsalted), cut into pieces
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
3/4 cup slivered almonds, chopped
Place millet into skillet over medium heat and stir until seeds turn golden and begin to pop slightly, about 5 minutes. Remove from heat. Combine millet with water in a saucepan. Heat to boiling, reduce heat, cover, and simmer for 15 minutes on low. Remove cover and cook for 10 more minutes, stirring frequently. Remove from heat and set aside to finish cooking.
Preheat oven to 400 F. Combine flour and powdered sugar in a large bowl. Cut in butter until mixture resembles coarse crumbs. Grease a 9x13" pan. Press the mixture evenly into the bottom of the pan. Bake 10 minutes. Set aside to cool.
Mix the brown sugar, eggs, vanilla, millet, and almonds in large bowl. Beat well. Pour over cooled crust. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Sprinkle the top with sifted powdered sugar. Cool. Cut into bars. Store in an airtight container.