Skillet Almond Shortbread by Trisa yearwood

1		Nonstick cooking spray
1-3/4  cups		plus 2 tablespoons sugar
1-1/2  tablespoons		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

Tip: Click on the ingredient links to learn the nutritional information for all the Skillet Almond Shortbread by Trisa yearwood ingredients. The serving size for any ingredient in Skillet Almond Shortbread by Trisa yearwood may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 350 degrees F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray.

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 sliced almonds and the remaining 2 tablespoons sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to lift the shortbread from the skillet; remove the foil before serving.