How was your weekend kiddos? Mine was glorious. Running, walking, cycling, not sitting still.

If you’re suffering from a Super Bowl hangover, apologies, this recipe will not help. Bah!

This recipe will however make you the hit of a party, household, etc. And what did I teach you about recipes? I only do ones that are easy and most likely have ingredients that already exist in my cabinets.

Nothing wrong with going to Food Network and sorting recipes by degree of difficulty. My girlfriend shared this gem and I had to whip it up. It is AMAZEFEST. Good for dessert, or with your coffee on a Monday morning because you’ll do anything to get over Mondays. I used my nanny’s skillet and it was awesome to put that heavy cooking contraption to good use.

Skillet Almond Shortbread
Ingredients
Nonstick cooking spray
1 1/2 cups plus 2 tablespoons 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

Directions
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.

Easy, peasy, lemon squeezy! If you try it you must let me know. If you don’t, you really are missing out and I’m sorry.

Any other fun recipes to use with almonds? They are my new fave.