Almond Shortbread Recipe

Directions:

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 275° 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 350° 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.