Skillet Almond Shortbread

• 1 3/4 cups sugar
• 3/4 cup (1 1/2 sticks) butter, melted
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 1/2 cup sliced almonds with skins

1. Preheat the oven to 350F.
2. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.
3. Alternatively, place a circle of parchment paper in the bottom of the skillet, then lightly grease or oil the paper.
4. In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter.
5. Beat in the eggs one at a time.
6. Sift the flour and salt onto the batter.
7. Add the flavoring and stir well.
8. Pour the batter into the skillet.
9. Top with the sliced almonds and the remaining 1/4 cup sugar.
10. Bake for 35 minutes, or until slightly brown on top.
11. Cool the shortbread in the skillet.
12. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.
13. If you have used the parchment liner instead, run a sharp knife around the sides of the shortbread and invert the pan to remove it; peel off the parchment paper.
14. My friend Phyllis brought this to our girls-only beach trip last year.
15. It became an instant hit.
16. Its a great leftover ... if theres any left over!

sugar, butter, eggs, flour, salt, almond, almonds

Taken from www.epicurious.com/recipes/food/views/skillet-almond-shortbread-389100 (may not work)