How I Made Almond Shortbread (Or I May Never Leave My Kitchen Again)

Oh. My. Hannah.

I saw this Almond Shortbread on an episode of Trisha's Southern Kitchen a couple of weeks ago, and I absolutely had to make it. And it is beyond worth it. Please, for the love...you have to try this.

Almond Shortbread

• Nonstick cooking spray
• 1 1/2 cups plus 2 tablespoons 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

Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.

In a large mixing bowl, stir 1 1/2 cups of the sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top with sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.

I've never posted a recipe that I hadn't changed up in some way, but this one is so amazing just the way it is. So. Amazing.
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