Almond Streusel Shortbread

• 14 cup firmly packed light brown sugar
• 1 12 tablespoons flour
• 1 12 tablespoons toasted wheat germ
• 12 teaspoon cinnamon
• 1 12 tablespoons butter, cold
• 3 tablespoons sliced almonds
• 10 tablespoons butter, softened
• 12 cup firmly packed light brown sugar
• 12 teaspoon almond extract
• 1 12 cups flour
• 12 cup toasted wheat germ
• 23 cup sliced almonds, finely chopped

1. Preheat oven to 325F.
2. STREUSEL: Combine the brown sugar, flour, wheat germ, and cinnamon in a bowl.
3. Cut in the butter to form crumbs.
4. Add sliced almonds; cut in until evenly distributed.
5. SHORTBREAD: Cream the butter and brown sugar until creamy.
6. Add almond extract; blend well.
7. In a small bowl, combine the flour, wheat germ, and almonds; add to butter mixture in two parts.
8. Mix well.
9. Divide dough in half; pat each half into an 8" circle on ungreased cookie sheets.
10. Spoon the steusel over the shortbread, pressing it in with your fingers.
11. Cut each circle into 12 wedges; separate them slightly.
12. Bake 18-20 minutes, or until lightly browned.
13. Cool for 3 minutes on the cookie sheets; remove cookies to wire racks and cool completely.

brown sugar, flour, toasted wheat germ, cinnamon, butter, almonds, butter, brown sugar, almond, flour, toasted wheat germ, almonds

Taken from www.food.com/recipe/almond-streusel-shortbread-70432 (may not work)