Almond Shortbreads

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Use the extra butter to generously grease a 9-inch pie pan.

Step 3 -In a large bowl, add the remaining 1 stick of butter and the sugar and use a wooden spoon to stir until it is combined.

Step 4 -Stir the flour, the cornstarch, the almond flour, and the salt into the butter mixture and mix until it is combined.

Step 5 -Stir the vanilla extract and the milk into the dough mixture.

Step 6 -Use your hands to knead the dough until it comes together in big clumps.

Step 7 -Scrape the dough into the prepared pie pan, then use your hands to gently press it into an even layer on the bottom, but not up the sides.

Step 8 -Cover the bottom of a 1-cup dry measuring cup with a piece of plastic wrap or wax paper, then use it to evenly smooth out the dough in the pie pan.

Step 9 -Use a sharp paring knife to cut the dough into 16 wedges.

Step 10 -Evenly sprinkle the sliced almonds over the dough wedges, then gently press them in.

Step 11 -Place the pie pan in the refrigerator and chill the dough until it is firm, for at least 30 minutes and up to 2 days. Note: If chilling for over 8 hours, cover the dough with plastic wrap.

Step 12 -Set the pie pan on a rimmed baking sheet, then bake the shortbreads until the edges begin to brown, about 25 minutes.

Step 13 -Loosely cover the shortbreads with foil and bake until the dough feels firm and looks golden, about 15-20 minutes.

Step 14 -Transfer the rimmed baking sheet to a wire rack and let the shortbreads cool, about 10 minutes.

Step 15 -Use a sharp knife to carefully re-cut the wedges of the shortbreads to ensure they are separated.

Step 16 -Let the shortbreads sit in the pie pan until they are completely cool.

Step 17 -Serve.