1/3 cup finely chopped almonds 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 1/3 cup plus 2 tablespoons confectioners’ sugar 2 teaspoons vanilla extract 1 teaspoon almond extract 1 tablespoon almond liqueur Whole blanched almonds and/or slivered almonds Confectioners’ sugar 1. Preheat oven to 350°F. Spray 11-inch fluted tart pan with a removable bottom with vegetable cooking spray. 2. Place chocolate in food processor bowl. Cover and process until coarsely ground. This should make about 1 cup. Mix chocolate with almonds. Mix together flour, baking powder and salt. 3. Beat butter in large mixing bowl for 2 minutes, using electric mixer at medium speed. Beat in confectioners’ sugar, vanilla extract, almond extract and almond liqueur. Beat in chocolate mixture. Beat in flour, using low speed. Press dough into prepared pan. Press almonds on top of the dough in an attractive pattern. Place pan on baking sheet. 4. Bake for 40 minutes or until set. Cool in pan on wire rack. Remove outer ring from the cookie and carefully slide the cookie onto a large plate. Sprinkle edges of cookie with confectioners’ sugar. Let each guest break off their own portion of the cookie.

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