Almond Fudge-topped Shortbread

Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper or lightly grease it.

Combine softened butter, powdered sugar, and salt in a large bowl. Beat with an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

Gradually add all-purpose flour to the butter mixture, stirring until just combined and the dough comes together.

Press the dough evenly into the prepared baking pan, making sure to fill all corners. Bake for 12-15 minutes until the shortbread is light golden brown.

While the shortbread bakes, combine chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir constantly until the chocolate is melted and smooth, about 3-4 minutes.

Remove the saucepan from heat and stir in the almond extract until fully blended.

Pour the warm chocolate fudge mixture over the baked shortbread layer, spreading it evenly with a spatula to cover the entire surface.

Sprinkle the toasted sliced almonds over the fudge layer, pressing them gently into the warm chocolate so they adhere.

Place the pan in the refrigerator for at least 10 minutes to allow the fudge to set and cool completely.

Cut the shortbread into 16 squares (or desired size) with a sharp knife, wiping the blade between cuts for clean edges. Serve at room temperature or chilled.