Almond Shortbread with Pineapple

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

Directions:
Preheat oven to 350 degrees.

Place half the almonds in a shallow pan and toast in oven 5-7 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 30-40 minutes or until golden. Remove from oven. Cut into squares and cool in pan.

Serve topped with pineapple.

Nutrition Facts per Serving:
Calories 259
Calories from fat 54%
Total Fat 16.0g
Cholesterol 31mg
Protein 3.7g
Total Carbohydrate 26.8g
Dietary Fiber 1.7g
Sugar 11.8g
Sodium 3mg
Dietary Exchanges: Fruit 0.2, Bread 0.8, Lean meat 0.2, Fat 3.0, Sugar 0.5