Almond Shortbread

Preheat the oven to 350 F. Line a 10-inch cast-iron skillet with aluminum foil (allow foil to hang over the sides of the pan—you’ll use the foil as a handle later) 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. Stir the flour and salt into the batter. Add almond extract and stir well. Pour the batter into the skillet and spread it to cover the entire bottom. Top with sliced almonds and the remaining tablespoon 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 cutting and serving.