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Almond Fudge Topped Shortbread

• 1 Cup sliced almonds, lightly toasted, divided
• 1 Cup butter or margarine, softened
• 1/2 Cup confectioner's sugar
• 1/4 Teaspoon salt
• 1 1/4 Cups all-purpose flour
• 2 Cups semisweet chocolate chips, (12 oz.)
• 1 14 Ounces sweetened condensed milk
• 1/2 Teaspoon almond extract

Instructions:
Heat oven to 350 F. Grease 13x9x2" baking pan. Finely grind 1/3 cup cooled, toasted, almonds in food processor or blender. Beat butter, confectioner's sugar and salt in large bowl until creamy. Add flour and ground almonds; stir unitl well blended. With floured hands, press dough evenly into prepared pan. bake 20-25 minutes or until lightly browned. Cool 5 minutes. In heavy saucepan over Low heat, melt chocolate chips with sweetnened condensed milk, stirring constantly until chips are melted. Stir in almond extract. Spread evenly over warm shortbread. Sprinkle with remaining sliced almonds; press down firmly. Refrigerate 3 hours until firm. Cut into bars. Store covered at room temperature.
Makes 24-36 bars.

Note: to toast almonds, heat oven to 350 F. Spread almonds in thin layer in shallow baking pan. Bake 5-8 minutes or until very lightly brown, stirring once or twice.