Strawberry Almond Short Cake

• 1 cup unsalted butter
• 1/2 cup sugar
• 1 cup whole toasted almonds
• 2 cups all-purpose flour
• pinch of salt
• 2 Tablespoons sliced almonds, lighlty roasted
• 2 cups strawberries, cut into wedges

Cream butter and sugar until light and fluffy. Puree whole almonds for 2 minutes, or until very fine. Add to butter mixture along with flour and salt. Mix until just combined. Roll out dough between 2 sheets of plastic wrap until 1/8-inch thick. Lay the sheet of shortcake on a sheet pan (still covered in plastic wrap) and refreigerate for 30 minutes. Remover plastic wrap, place dough on a cutting board and cut into 1-1/2 x 2-inch rectangles. Place on sheet pan and lightly press 2-3 almond slices into each rectangle. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Serve almond shortcakes with sliced strawberries and whipped cream.

Serves 6.