Cook in saucepan over moderate heat, stirring to melt. Raise heat to medium and bring to boil; boil without stirring for 1 minute.
Remove from heat and stir in:
Spread almond mixture over hot shortbread. Bake 20 minutes, then raise heat to 375 and bake for 10-15 minutes further (do not over-brown).
Cool slightly then cut into triangles while still warm.
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