INGREDIENTS
•
3 sticks butter, at room temperature
•
2 c. unbleached flour
•
1 c. finely ground yellow cornmeal
•
1/2 c. finely chopped almonds (I bought a small package of pre-sliced almonds and finely chopped the slices to 1/2 c.)
•
1/2 t. salt
•
1 3/4 c. powdered sugar
•
1 T. (full) lemon zest
•
1 t. pure vanilla extract
•
1/8 t. pure almond extract
•
Little more sliced almonds for the top