Almond Shortbread

Just about everyone loves shortbread cookies—the buttery taste and crumbly texture are all but irresistible. In this recipe, a portion of the butter has been replaced with almond paste. This makes it possible to roll the dough into logs and slice into cookies before baking, unlike the traditional bar-type of shortbread cookie, in which the fragile dough is rolled out flat, scored, baked, then cut into individual pieces after baking. Keep the logs of dough in the refrigerator and finish the