Low Salt

Almond Shortbread with Pineapple
Low Salt/Sodium Recipe

Ingredients:
1/4 cup slivered almonds
1/2 cup plus 2-tablespoons all purpose flour
2-1/2 tablespoons sugar
1/4 cup unsalted butter, cut into small pieces
1/4 pound pineapple chunks, drained

Preheat oven to 350 degrees.

Directions:
Place half the almonds in a shallow pan and toast in oven 5 to 7 minutes, or until golden. Shake pan at three minute intervals. Transfer to a dish to cool. Reduce oven to 325 degrees. Place toasted almonds in a food processor and grind to a fine powder. Add flour and 2 tablespoons sugar and mix thoroughly. Add butter and process until mixture resembles coarse meal. Roll dough into a ball. Press dough into a shallow baking pan to 1/2 inch thickness. Pierce dough all over with a fork. Press remaining slivered almonds gently into surface. Sprinkle with remaining sugar. Bake 30 to 40 minutes or until golden. Remove from oven. Cut into squares and cool in pan. Serve topped with pineapple.