ALMOND SHORTBREAD WITH PINEAPPLE

1/2 cup slivered almonds
1 1/4 cups all purpose flour
1/4 cup plus 1 Tbsp. sugar, divided use
1/2 cup butter, cut in small pieces
1/2 lb. pineapple chunks, drained (to serve)

Preheat oven to temperature 350 degrees F.

Place half the almonds in a shallow pan and toast in oven 5-7 minutes, or until golden. Shake pan at 3 minute intervals. Transfer to a dish to cool.

Reduce oven to temperature 325 degrees F.

Place toasted almonds in a food processor and grind to a fine powder. Add flour and 1/4 cup sugar and mix thoroughly. Add butter and process until mixture resembles coarse meal.

Roll dough into a ball. Press dough into a shallow baking pan to 1/2 inch thickness. Pierce dough all over with a fork. Press remaining slivered almonds gently into surface. Sprinkle with remaining sugar.

Bake 30-40 minutes or until golden. Remove from oven. Cut into squares and cool in pan.

Serve topped with pineapple.

Servings: 8