Ingredients:
1 cup unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 ½ cups all-purpose flour
½ cup rice flour
¼ tsp salt
½ tsp almond extract
12 ounces semisweet chocolate chips
6 ounces almonds, finely chopped
Directions:
Preheat oven to 325°F.
Spray baking spray in a 9-x-13-inch pan.
Using a standing electric mixer, beat 1 cup butter in large bowl until light and fluffy, about 3 minutes.
Add brown sugar and beat on medium high until fully incorporated.
Add in almond extract and beat for 30 seconds on medium-high.
Turn mixer to low speed and mix in flours and salt. Press dough into prepared pan, it will be thin, you want it to be.
Bake until shortbread is brown, firm at edges and slightly soft in center, about 30 minutes.
Take shortbread out of oven. Sprinkle chocolate chips evenly over the shortbread. Place back in oven for 3 minutes.
Remove from oven and using a spatula, spread the chocolate out evenly over the shortbread. Sprinkle the almond pieces on top of the chocolate.
Let cool. Place in freezer for 10 minutes (helps with the cutting). Cut into 1-ounce rectangles.
http://www.culinaryconcoctionsbypeabody.com/2009/05/30/blow-that-sunshine-right-up-your/
