6 tablespoons (3/4 stick) chilled unsalted butter, cut into 8 pieces
1/4 cup (packed) golden brown sugar
3/4 teaspoon vanilla extract
pinch of salt
3/4 cup all purpose flour
1 tablespoon cornstarch
1/4 cup sliced almonds (about 1 ounce)

Directions:
Preheat oven to 375°F. Place 9-inch diameter metal pie pan in freezer to chill. Combine butter; brown sugar, vanilla and salt in processor. Blend until smooth, about 20 seconds. Add flour and cornstarch. Using on/off turns, process until dough clumps together. Press dough evenly onto bottom of chilled pie pan. Sprinkle almonds over; press almonds lightly into dough to adhere. Freeze until chilled, about 5 minutes.

Bake shortbread until edges are golden brown, about 22 minutes. Transfer pan to rack. Cut warm shortbread into 8 edges; cool completely in pan.

Makes 8

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