FIRST LAYER: Combine first 3 ingredients together. Mix to crumble. Press into ungreased 9 x 9 inch pan. Bake in 325 degrees F. oven for 20 minutes until set and golden. COOL.
SECOND LAYER: Put water in saucepan. Sprinkle gelatin over and let stand for 5 minutes. Add granulated sugar and salt. Heat over medium heat stirring to dissolve gelatin and sugar. Remove from heat. Stir in icing sugar. COOL.
When cool, beat until foamy. Add baking powder, vanilla and almond. Add food coloring to tint a pretty pink. Beat at high speed until thick enough to stand in peaks.
Pour soft pink mixture over shortbread base. COOL until gloss disappears.
Additions to be tried if you care to---1/2 cup of chopped cherries or 1/2 cup toasted chopped almonds.