Almond Shortbread with Chocolate Drizzle

Because chocolate makes everything better


4 sticks (1 pound) of Unsalted Butter
1 cup of Sugar
4 cups all-purpose flour
¼ tsp. Salt
1 tbsp. Almond Extract
½ cup Almond Slivers
½ cup Semi-sweet chocolate morsels 



Pre-heat oven to 350 degrees.

In a large bowl combine: sugar, softened butter, and almond extract and mix at a low speed with a hand or stand mixer till well combined.

In a separate bowl sift together flour and salt. Place almonds in a zip-lock bag and gently crush with a rolling pin.

Add flour/salt to butter mixture a little at a time while mixing at a low speed alternating adding in a bit at a time of the almonds. 

Pack dough together and place it in plastic wrap and set in the fridge for half an hour.

Once chilled place dough on wax paper dusted with flour and roll/press out into a square-is shape about ½ an inch thick.

Cut dough into 2-inch squares, and place on a baking sheet covered in parchment paper.

Bake in oven for 25 to 30 minutes or until a very light golden brown on the edges. If you have a convection option on your oven USE IT, but keep an eye on it because it bakes a bit faster.

Pour morsels in a measuring cup, and place in a microwave for 1 to 1½ minutes. Let chocolate set a minute or so and add a bit of milk if desired as you stir it until smooth. Drizzle over shortbread and let cool.