This goes together so easily! Nancy Frantz
- 1/2 cup sugar
- 1 teaspoon pure almond extract
- 1 1/2 cups flour
- 1/8 teaspoon salt
- 1/2 cup sliced almonds
- Powdered sugar (optional)
- Preheat oven to 350o and set the rack in the middle of the oven. Have a 9-inch pan ready. (I use a 9” tart pan with a removeable bottom. You can use a 9” pie plate.)
- Beat the butter and sugar on medium speed in a stand mixer until very light (3-to 4-minutes). Add the almond extract, beat for a minute more.
- Add the flour and the salt to the butter mixture and beat at low speed to combine. Dough will be stiff.
- Press the dough into the 9” pan evenly. Spread the jam evenly over the dough to within an inch of the edge. Sprinkle with almonds over the top.
- Bake the shortbread for 40-50 minutes or until golden brown. Remove from oven and let cook completely on a rack.
- To serve, sprinkle with powdered sugar if desired and either break into serving pieces or cut with a sharp knife.