ALMOND STREUSEL SHORTBREAD

FOR THE STREUSEL:
1/4 cup firmly packed light brown sugar
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons Kretschmer original toasted wheat germ
1/2 teaspoon ground cinnamon
1 1/2 tablespoons butter, chilled (no substitutions)
3 tablespoons sliced unblanched almonds
FOR THE SHORTBREAD:
10 tablespoons butter, softened (no substitutions)
1/2 cup firmly packed light brown sugar
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 cup Kretschmer original toasted wheat germ
2/3 cup sliced unblanched almonds, finely chopped*

TO PREPARE THE STREUSEL:
Combine brown sugar, flour, wheat germ and cinnamon in small bowl; mix well. With pastry blender or two knives, cut in butter until evenly distributed. Add sliced almonds; using pastry blender or two knives, cut in until evenly distributed. (Almonds should break into smaller pieces.) Set aside.

TO PREPARE THE SHORTBREAD:
Preheat oven to 325 degrees F.

Beat butter and sugar with electric mixer in medium bowl until creamy. Add almond extract; beat well. In small bowl, combine flour, wheat germ and finely chopped almonds. Add to butter mixture in two parts, mixing well after each addition.

Divide mixture in half. Pat each half into an 8-inch circle on large ungreased cookie sheet. Spoon streusel evenly over shortbread, pressing down lightly with fingertips. Cut each circle into 12 wedges; separate wedges slightly.

Bake 20 minutes or until lightly browned. Remove shortbread from oven. If necessary, re-cut wedges. Let stand on cookie sheet 3 minutes. Transfer wedges to cooling rack. Cool completely.

*2/3 cup sliced almonds makes about 1/2 cup finely chopped almonds. Ground almonds, available in the baking section of the supermarket, may be substituted for the 2/3 cup sliced almonds, finely chopped. Use just 1/2 cup ground nuts.

NOTES:
Kretschmer wheat germ replaces a portion of the flour in both the shortbread base and the streusel topping. Crunchy wheat germ gives the cookie a unique taste and texture, and also is a good source of essential nutrients such as vitamin E and folic acid. Wheat germ can be substituted for up to 1/2 cup of flour called for in recipes for cookies, muffins, coffee cakes, biscuits and quick breads.

Makes 24 servings
Adapted from source: Kretschmer Wheat Germ