Triple-Layer Almond Shortbread Brownies
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Shortbread layer:
1 c. whole natural almonds
3/4 c. confectioners' sugar
3/4 c. butter
1/4 t. almond extract
1-3/4 c. all-purpose flour

Brownies:
5 squares (1 ounce each) unsweetened chocolate
1 c. butter
3 large eggs
2 c. sugar
1/4 t. salt
1 t. vanilla
1 c. all-purpose flour

Chocolate Ganache:
6 squares (1 ounce each) semisweet chocolate
1/3 c. heavy or whipping cream
1 t. vanilla

1/2 c. sliced almonds

Preheat oven to 350 degrees Fahrenheit.

Place whole and sliced almonds in 15-1/2" x 10-1/2" jelly roll pan, keeping
them separated.  Bake 15-20 minutes, stirring occasionally, until toasted.
Cool.

In food processor bowl, blend whole almonds with 1/4 c. confectioners' sugar
until ground finely.  Do not process too long.

In large mixer bowl, beat 3/4 c. butter and 1/2 c. confectioners' sugar on
low speed until blended.  Turn mixer to high and beat until creamy.  At low
speed, beat in ground almond mixture, almond extract, and 1-3/4 c. flour just
until blended (dough will be stiff and crumbly).

Line jelly-roll pan with foil, allowing foil to come up over the sides.  Pat
dough evenly into jelly-roll pan.  Bake 20-25 minutes until slightly golden.
Cool in pan on wire rack.

While shortbread is cooling, heat unsweetened chocolate and 1 c. butter over
low heat until melted, stirring frequently.  Remove from heat and allow to
cool slightly, about 10 minutes.

In large mixer bowl, beat eggs, sugar, salt, and 1 teaspoon vanilla on high
speed until ribbon forms when beaters are lifted, about 10-13 minutes.  Beat
in chocolate mixture until blended.  Gently stir in remaining flour, ensuring
that mixture is blended thoroughly.  Pour chocolate mixture over shortbread
crust, spreading evenly to edges.  Bake 20-25 minutes, or until toothpick
inserted 1" from edge comes out almost clean.  DO NOT OVERBAKE!  Cool in pan
on wire rack, at least 25-30 minutes.

In heavy saucepan, heat semisweet chocolate with heavy cream over low heat
until chocolate is melted, stirring frequently.  Remove from heat; stir in
remaining vanilla.  Spread chocolate ganache over brownie; sprinkle sliced
almonds over the top.

Let stand until set, about 2-1/2 hours (or refrigerate 30 minutes).  Cut into
pieces and serve.

Makes:  3-4 dozen brownies, depending on size