And I Don't Even Like Almonds Shortbread

1 3/4 cups 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 oven to 350.  Line a 10 inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.  Alternatively, place a circle of parchment paper in the bottom of the skillet, then lightly grease or oil the paper.

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 the sliced almonds and the remaining 1/4 cup sugar.  Bake for 34 minutes, or until slightly brown on top.  Cool the shortbread in the skillet.  When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.  If you have used the parchment liner instead, run a sharp knife around the sides of the shortbread and invert the pan to remove it; peel off the parchment paper.