|Butter stick||4 Ounce, softened (1 Stick)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Ground toasted almonds||10 Tablespoon|
1. Preheat oven to 325°F. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in almond extract and vanilla.
2. Add flour, 1/2 cup ground almonds, and salt and mix until blended. Divide dough in half. Press each half evenly over bottom of a 9-inch pie pan, crimp edges, and prick all over with a fork. Using a knife, cut into 8 wedges each. Sprinkle remaining almonds over dough.
3. Bake 20 to 25 minutes, until pale golden, not brown. Let cool in pan 5 minutes, then recut into wedges, transfer to a wire rack, and let cool completely.