8 ounces natural skin on almonds 1 ¼ cups sugar
1 small 1-ounce bottle almond extract 1 large egg
1 pound unsalted butter, at room temperature 4 ½ cups all purpose flour, sifted
Preheat oven to 375 degrees F.
Cream together the butter and sugar in a mixing bowl on medium high speed until light and fluffy, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff.
Press the dough into shortbread molds, filling 2/3 full. Bake in batches if needed until golden brown and set. Cool in the pans for about 10 minutes. Gently remove from the molds.