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Chocolate almond shortbread

Yields1 ServingPrep Time30 minsCook Time25 minsTotal Time55 mins

 1 cup (2 sticks) unsalted butter, room temperature-no substitutes-dairy is best
 1 cup confectioners' sugar
 ¾ tsp almond extract
 ½ tsp salt
 2 cups all purpose flour
 ¾ cup chopped milk chocolate
 ¾ cup sliced almonds
Make the dough:
1

In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds and chocolate chunks.

Freeze the dough:
2

On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.

Bake the shortbread:
3

Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)

4

With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, about 25 Minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

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