Almond Shortbread

• 2/3 cup natural almonds, toasted (see Note)
• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/8 teaspoon salt

1. Place almonds in a food processor; process until finely ground. Set aside.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in almond extract.
3. Combine ground almonds, flour, and salt; gradually add to butter mixture, beating at low speed until blended.
4. Roll dough to 1/2" thickness on a lightly floured surface. Cut with a 2 1/2" round cutter or Christmas cookie cutter. Place 2" apart on ungreased baking sheets.
5. Bake at 275u0b0 for 45 minutes. Cool 2 minutes on baking sheets. Remove to wire racks to cool.
6. Note: Toast natural almonds on a baking sheet at 350u0b0 for 6 to 8 minutes or until they smell fragrant. Then cool and grind almonds in a food processor until almost a powder consistency. We found that leaving the skins on the nuts adds a pleasing speckled appearance and rich flavor to the shortbread.

natural almonds, butter, sugar, almond, flour, salt

Taken from www.myrecipes.com/recipe/almond-shortbread (may not work)