Chocolatey-Almond Topped Shortbread

Preheat oven to 325F. Line a baking sheet with parchment paper.

Cream the butter and sugar until well blended.

Add the flour and salt and mix to make a stiff crumbly dough. It will not completely hold together.

Dump the dough onto the parchment paper lined baking sheet and pat into an 11×7 inch rectangle. Bake until light golden brown, about 35 minutes.

Immediately after removing from oven, sprinkle with the chopped chocolate. (use more or less than 2 bars, depending on the ratio of chocolate to shortbread that you like)

Let set about 5 minutes, then smear the chocolate with an offset spatula or table knife.

Place in refrigerator or freezer until firm, then cut into small squares with a very sharp knife.