Skillet Almond Shortbread

Preheat oven to 350ºF. Line a 10-inch cast iron skillet with aluminum foil and grease with nonstick cooking spray. Set aside.

In a large bowl, add 1 cup sugar and melted butter. Stir to combine. Beat in eggs, one at a time, using an electric hand mixer or stand mixer with fitted paddle attachment.

Add flour, 1/2 cup at a time, followed by salt. Add almond extract and stir well.

Pour batter into prepared skillet. Top with remaining 1 tablespoon of sugar and sliced almonds.

Bake for about 35–40 minutes, or until top is slightly golden. Let cool completely in skillet before using the foil to lift the shortbread from skillet.

Cut into slices. Enjoy!