• 3/4 lb. unsalted butter
• 1 cup powdered sugar
• 3 cups flour
• 1/2 cup almond flour
• 1/2 tsp. salt
• 1 tsp vanilla extract
• 3 TBSP granulated sugar for sprinkling

Preheat oven to 325°F. Line an 8″ square baking pan with a parchment sling – cut one piece of parchment 8″ wide and about 14″ long so it lines the bottom exactly and extends over two of the sides so you can lift out the shortbread easily.

Melt butter and cool slightly.

Process powdered sugar, flour, almond flour and salt in the food processor until mixed well. Pour in melted butter and vanilla extract and pulse until a dough has formed.

Press the dough into the prepared pan – try to make it flat. Using a bench scraper or other straight edge, press the dough around the edges of the pan to even them out. Cut the dough down the middle of the pan so you have two 4″ halves. Now cut the dough perpendicular to that cut into 1″ strips. You will have sixteen 1″ bars.

Bake for about 1 hour 15 minutes, or until the shortbread is dark golden brown.

Sprinkle liberally with granulated sugar and let cool completely.

Lift shortbread out of pan and cut again following the cuts you made before. Be appreciated.