1/2 cup unsalted butter, softened
1/4 cup + 1 tsp sugar
1/2 tsp almond extract
1 1/4 cup un-sifted all-purpose flour
48 sliced almonds

In large bowl, with mixer at medium speed, beat butter, 1/4 cup sugar and almond extract until fluffy.  At low speed, add flour; beat just until soft dough forms. Shape into 5-in. disk. Wrap; chill until firm.

Preheat oven to 300 degrees F. With floured rolling pin, on baking
sheet, roll and shape dough into 8-in. round. With knife, cut into 12 wedges, leaving round intact. With fork, prick wedges; decorate with almonds. Bake 30-35 minutes or until edges are brown lightly and center feels firm and set.

Dust shortbread with remaining 1 tsp sugar. Cut wedges apart while warm. Cool; store in an airtight container up to 3 weeks