Heat oven to 350 degrees. Grease 9x13 baking pan. In mixer bowl, beat butter, sugar, and salt until fluffy. Mix in flour. With floured hands, press into prepared pan. Bake 20 minutes or until lightly browned.
In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly, until smooth. Stir in almond extract. Spread evenly over shortbread. Sprinkle with almonds; press down firmly. Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature.
Originally Submitted
12/26/2009
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You can add this Fudge Topped Almond Shortbread recipe to your own private DesktopCookbook.
