This recipe is my own devising, less “short” than the traditional recipes, with a dense texture and a unique flavor from the brown sugar and almond extract.

These are a bit raggedy, since I waited till they were cool before I cut them.

YVES’ CHOCOLATE ALMOND SHORTBREAD 4 cups flour

1 cup butter, softened

3/4 cup brown sugar

1 egg

¼ teaspoon almond extract

1 teaspoon vanilla extract

2 cups semisweet chocolate  bits

Toasted almonds for garnish

Preheat the oven to 350 degrees.  Lightly butter a 13 x 9 inch pan

Cream the butter and sugar together till fluffy.  Beat in the egg, then add the vanilla and almond extracts.  Add the flour a cup at a time.  You’ll need to work in the last cup with your hands.  It feels very sumptuous!

Press into baking pan, and bake about 25 minutes, or until lightly golden.  Sprinkle the chocolate bits over the shortbread and allow to melt enough to spread into frosting.  Mark off the number of the pieces desired with toasted (or not) almonds.  Cut while still warm.