Lemon Almond Shortbread

Crust

1 1/3 cups butter
1 1/3 cups sugar
2 2/3 cups flour

1/2 tsp. salt
1 egg
1 tsp. lemon juice

Divide crust in half. Spread half in bottom of greased 9-10" springform pan.

Filling

1 cup finely chopped almonds
1/2 cup sugar
1 tsp. lemon zest
1 egg, lightly beaten

Beat egg, combine with other ingredients and mix well. Spread filling over crust to within 1/2" of sides.

Roll remaining dough into a 10" circle (top crust). Place top crust over filling and press down sides. Pierce top with fork and decorate with four whole almonds in center. Bake at 325 F on top of preheated cookie sheet for 65-75 minutes until light golden brown. Cool 15 minutes and remove springform.