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1
Preheat oven to 350u00b0F. Take 2 pieces of parchment paper and place them perpendicularly in an 8x8-inch baking pan. Leave some overhang so that the bars can easily be lifted out of the pan.
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2
Place sliced peaches on a rimmed baking sheet. Toss with 3 tablespoons of maple syrup and brandy (optional), then sprinkle with a pinch of salt. Set aside.
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3
In the large bowl, cream together butter, powdered sugar, and vanilla with an electric mixer until light and fluffy, 3-5 minutes. Add a pinch of salt and the flour. Mix until incorporated. Then press dough into the prepared pan.
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4
Place both the shortbread and the peaches in the oven and bake for 30-35 minutes. The rim of the shortbread should be lightly browned.
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5
While the peaches and shortbread are baking, add almonds, remaining 1 tablespoon maple syrup, and sea salt to a food processor. Process until smooth and creamy. Be patient, as this can take up to 10-15 minutes depending on the strength of your processor. You can also use store-bought almond butter.
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6
Allow the shortbread and peaches to cool slightly, then spread a layer of almond butter on the shortbread. You'll want to make sure everything is covered. Then add the peaches.
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7
Cut, serve, and enjoy! I added a dollop of sweetened whipped cream to mine, because yum. It was the right thing to do.
