Almond Short Bread

Almond Shortbread

Ingredients

Dry

·       1 1/2 cups sugar

·       1 1/2 cups all-purpose flour

·       1/2 teaspoon salt

Wet

·       3/4 cup (1 1/2 sticks) butter, melted until soft but not liquid

·       2 large eggs

·       1 teaspoon almond extract

Reserve until last

·            1/2 cup sliced almonds with skins (2.25 ounce package works beautifully)

·            2 tablespoons sugar

Directions

Preheat the oven to 350 degrees F.

Spray a 10-inch spring form pan with a non-stick cooking spray.

In a large mixing bowl, combine the dry ingredients. Set aside.

In mixing bowl, combine and cream the wet ingredients.

Slowly add the dry ingredients to the wet, continually mixing. Batter will be thick and firm.

Pour the batter into the spring form and smooth the top. Sprinkle top with the sliced almonds and 2 tablespoons sugar.

Bake until a toothpick inserted in the center comes out clean and the shortbread is slightly brown on top. This could take up to 45 or 50 minutes if your oven doesn't get real hot. If your oven is an overachiever, check it at 35 minutes and go from there. Cool the shortbread in the spring form, then release.

Makes two servings for KC and Honey (just kidding). You will probably get 10 to 12 servings, depending on how you cut it.

Freezes well if slices are individually wrapped.