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1
Preheat oven to 300 degrees F.
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2
Have ready a 6 inch tart pan with a removable bottom.
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3
In the bowl of your electric mixer cream the butter and sugar until smooth.
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4
Beat in the vanilla extract.
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5
In another bowl whisk together the flour, cornstarch, almond meal and salt.
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6
Add this mixture to the butter and sugar mixture and beat just until incorporated.
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7
Press the shortbread dough evenly into the tart pan.
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8
Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up.
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9
Using a sharp knife, score the top of the shortbread into 8 even pieces.
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10
Gently press the flaked almonds in a decorative pattern on the top of the shortbread.
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11
Place in preheated oven and bake until it is nicely browned, roughly one hour 15 minutes.
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12
Transfer shortbread to rack and cool for five minutes before removing from tart pan.
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13
Place the shortbread round on a cutting board and cut along the score lines into 8 wedges.
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14
Cool completely on a wire rack.
