Ingredients

• ¼ teaspoon salt
• 1 ¼ cup all-purpose flour
• 2 cups semisweet chocolate chips
• 14 oz can sweetened condensed milk
• ½ teaspoon almond extract

Directions

• Directions
• Heat oven to 350F. Grease 13x9x2 inch baking pan. Finely grind 1/3 cup cooled, toasted almonds in food processor or blender. Beat butter, confectioner’s sugar and salt in large bowl until creamy. Add flour and ground almonds, stir until well blended.
• With floured hands, press dough evenly into prepared pan. Bake 20-25 minutes or until lightly browned. Cool 5 minutes.
• In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, stirring constantly until chips are melted. Stir in almond extract, spread evenly over warm shortbread.
• Sprinkle with remaining sliced almonds, press down firmly. Refrigerate 3 hours until firm. Cut into bars. Store covered at room temperature.
• To toast almonds, heat oven to 350 F. Spread almonds in thin layer in shallow baking pan. Bake 5-8 minutes or until very light brown, stirring once or twice.