Almond Shortbread

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• 7- ounce roll almond paste, chilled and grated
• 1-cup sugar
• 2 sticks butter, at room temperature
• 2 egg yolks
• 2 ½ cups flour
• 1 teaspoon baking powder
• Melted semisweet chocolate

In a bowl place grated almond paste, sugar and butter. Using an electric mixer on low speed mix well

until incorporated. Mix on high until light and fluffy. Add egg yolks one at time, beating until mixture

is light and sugar is dissolved. Reduce speed to low and add flour and baking powder. Mix only until all

ingredients are incorporated. Spoon batter into prepared (9 x 13) pan. Press down gently so batter is

same level throughout, probably about ½ inch to ¾ inch thick. Using the back of a knife, score very

• shallow lines into batter to mark the sizes and shapes you want for shortbread pieces. To make cutting

easier after baking. Bake 22 to 26 minutes (350) or until the shortbread is a light golden colour. Cool pan

on a wire rack. If desired, drizzle thin lines of melted chocolate across the shortbread. Cut along score

• lines. Store in airtight tins