Makes 24

Shortbread was originally made with leftover bread dough that was sprinkled with sugar and dried in a slow oven. Now it’s the ultimate tea cookie. Here, toasted almonds mixed in the dough and pressed on top add another dimension to the buttery cookies. Instead of triangles, this version is shaped into a brick, refrigerated for several hours or until firm, then sliced. Keep your eye on the shortbread as it bakes. When they’re golden at the edges, they’re done.

¾ cup slivered almonds

? cup sugar

1½ cups flour

¼ teaspoon salt

¾ cup (1½ sticks) unsalted butter, at room temperature

Extra flour (for sprinkling)

1. Set the oven at 350 degrees.

2. In a small baking dish, spread the almonds. Toast for 10 minutes, turning once or twice, or until golden; cool. Finely chop 2 tablespoons of the almonds and set them aside.

3. In a food processor, work the remaining almonds and sugar until the nuts are finely ground.

4. In a bowl, whisk the flour and salt to blend them.

5. In an electric mixer, beat the butter with the sugar mixture until well blended. With the mixer set on its lowest speed, blend in the flour mixture.

6. On a lightly floured counter, shape the dough into a brick that is 8-by-2 inches. Wrap in foil; chill for 3 to 4 hours or until firm.

7. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.

8. With a thin, sharp knife, cut the brick into ?-inch slices. You should be able to make 24. Arrange them on the baking sheets 1 inch apart. Sprinkle about ¼ teaspoon chopped almonds in the center of each shortbread, pressing the nuts into the dough.

9. Bake for 15 to 20 minutes or until the edges are golden. Transfer the baking sheets to a wire rack to cool. Jean Kressy

Jean Kressy can be reached at jeankressy@comcast.net