This Skillet Almond Shortbread is easy to make and pairs perfectly with a cup of coffee or tea. The buttery shortbread base is packed with hints of almond and bakes up thick, chewy, and full of flavor!
Preheat oven to 350F. Line a 10-inch cast iron skillet with aluminum foil and grease with non-stick cooking spray. Set aside.
In a large bowl, add 1 cup sugar and melted butter. Stir to combine.
Beat in the eggs, one at a time, using an electric hand mixer or stand mixer with fitted paddle attachment. Add flour, 1/2 cup at a time, followed by salt. Add almond extract and stir well.
Pour batter into prepared skillet. Top with remaining 1 tablespoon of sugar and sliced almonds.
Bake for about 35-40 minutes, or until top is slightly golden.
Let cool completely in skillet before using the foil to lift the shortbread from skillet.