1/2 cup butter, softened
3/4 cup packed brown sugar
3 eggs
2 cups almond paste
4 cups graham cracker crumbs
1/3 cup unsalted butter, softened
Heat oven to 400 degrees F. Butter 2 1/4 cups of graham cracker crumbs and 3/4 cup butter. Pour into prepared 9x13 inch baking pan.
Bake 30 to 35 minutes, until lightly floured. Cool completely, about 9 minutes; stir in the extract. Let cool 20 to 25 minutes, stirring occasionally.
To make the Gingerbread: Beat the sweetened condensed milk and 1/2 tablespoon of white sugar in a medium bowl until smooth. Stir in the egg yolk and milk. Cook until thick, 2 to 3 minutes. Stir in the thickened milk mixture. Stir in the soaked graham cracker crumbs. Drop by spoonfuls onto baking sheet.
Cool completely on wire rack. To make the Gingerbread Sauce: In a saucepan over low heat, prepare the gelatin by combining 1/2 cup condensed milk with 1/4 cup chopped almonds. Stir until completely dissolved. Bring to a boil, then reduce heat to medium-low and puree mixture in a blender container. Scrape to a small bowl, then stir in 1/2 the gingerbread mixture. Cardially thicken soup, 2 minutes. Slowly stir in the remaining gingerbread and milk, 3 more minutes. Pour into hot, sterilized glasses and serve. It keeps in refrigerator for 2 weeks.