1
: Beat butter, sugar, and salt until fluffy. Add flour; mix well.
2
: With floured hands, press evenly into 13x9” (3.5 L) parchment paper-lined baking pan. In preheated oven 180°C (350° F) bake 20 to 25 minutes or until lightly browned. Let cool.
3
: Melt chips with sweetened condensed milk over low heat, stirring constantly. Remove from heat ; stir in extract. Spread evenly over shortbread.
4
: Garnish with almonds ; press down firmly. Chill 3 hours or until firm. Cut into bars. Store covered at room temperature.