Steps: |
| -Place a rack in the middle of the oven and preheat to 300 degrees. |
| -In a large bowl, cream the butter and sugar together; beat in the vanilla. |
| -In a medium bowl, whisk the flours, cornstarch and salt together. |
| -Add the flour mixture to the butter mixture, and beat just until incorporated. |
| -Press the shortbread dough evenly into an 11-inch tart pan. |
| -Prick the shortbread a few times to prevent puffing while baking. |
| -Score the top of the shortbread into 12 equal wedges. |
| -Gently press the sliced almonds to the top of the shortbread. |
| -Bake for 60-70 minutes until nicely browned. |
| -Transfer the shortbread to a wire rack to let cool for 5 minutes. |
| -Remove from tart pan, cut into 12 wedges and continue to cool completely on a wire rack. |
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