Almond-Orange Shortbread

• 1 cup unsalted butter, unsalted, at room temp
• 1 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1/2 teaspoon salt
• 2 cups all-purpose flour, leveled in measure
• 1 orange, zest of, grated (about 2 teaspoons)
• 3/4 cup sliced almonds

1. In a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth.
2. With mixer on low speed, add flour and orange zest; mixt until dough forms.
3. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
4. Cut piece of waxed paper--12" X 6".
5. Roll dough into log shape (12" long by 2 1/2" wide and 1" thick. Place on waxed paper and wrap.
6. Freeze until firm, at least 1 hour and up to 3 months.
7. (If freezing longer than one day, wrap log again in double layers of plastic film.
8. Preheat oven to 325 degrees F.
9. Remove dough from freezer.
10. With a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at leat 1" apart.
11. Bake until edges just begin to turn golden, about 20 minutes.
12. DO NOT OVERBAKE.
13. Cool 5 minutes on sheet; transfer to a rack to cool completely.

unsalted butter, sugar, almond extract, salt, flour, orange, almonds

Taken from www.food.com/recipe/almond-orange-shortbread-174807 (may not work)