Preheat oven to 350 degrees F.

Spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder and salt, stirring well with a whisk. Place granulated sugar, butter, oil and almond paste in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add eggs, 1 at a time, beating well after each addition; beat in almond extract. Beating at a low speed, add flour mixture, and 1/2 cup milk alternately to butter mixture, beginning and ending with flour mixture; beat just until combined.

Scrape batter into a 9x5 inch metal loaf pan coated with baking spray or greased; sprinkle with sliced, toasted almonds.

Bake at 350* F. for 50 minutes or until a wooden pick inserted in the center comes out with moist crumbs.

Cool on wire rack 10 minutes. Remove from pan; cool.

Place powdered sugar in a small bowl add 1 tablespoon orange juice, and dash of salt; stir with a whisk until smooth. Drizzle glaze over top of bread; let stand until set.

* Gluten free baking mixes can also be found at most health food stores, Williams Sonoma and King Arthur's Flour.