Almond Cookie Brittle

1 C. (2 sticks) unsalted butter, softened
1 C. sugar
1 t. salt
1 ½ t. almond extract
2 C. flour
1 C. sliced almonds

Preheat oven to 350°. Combine softened butter, sugar, salt and almond extract until creamy. Stir in flour gradually, beating until blended. Fold in nuts. Dough will seem a bit dry and crumbly. Press into 3/8” jelly roll pan. Dough will fill about ¾ of the pan but won’t spread while baking. Bake 15-20 minutes. The shorter time it bakes, the chewier it stays; longer baking produces a crisper cookie.
Leave in the pan to cool, then break apart like peanut brittle. I like to use a pizza cutter. Store in an airtight container.