Place millet in a skillet over medium-high heat stirring until millet turns golden, about 5 minutes. The millet will pop slightly as it browns. Remove from heat.

Combine the millet with water in a small saucepan. Heat to boiling, reduce heat to low, cover and cook 15 minutes. Remove the cover and continue to cook, stirring frequently, 10 minutes or longer. Remove from heat and set aside to cool.

Preheat oven to 400°. Grease a rimmed 9" x 14" baking sheet with sides and set aside.

Combine the flour, powdered sugar and butter in a large bowl. Blend with a pastry blender until the mixture has the texture of coarse crumbs. Turn mixture out onto the baking sheet and press mixture evenly over the bottom. Bake 10 minutes, then set aside to cool.

Combine the brown sugar with eggs, vanilla, millet and almonds in large bowl. Beat with a wooden spoon until well blended. Pour over cooled crust. Bake about 15 minutes.

Dust top with powdered sugar. Cool and cut into 1" squares. Store in a tightly covered container.

Makes 3 dozen bars.