ALMOND - GINGER CARAMEL SIN SHORTBREAD
Makes about 10 dozen

3 1/2 cups whole almonds
1 1/2 cups (3 sticks) unsalted butter
3/4 cup light-brown sugar
2 1/4 cups all-purpose flour
1 jar (11 oz.) Caramel Sin - Ginger

Preheat oven to 350 degrees F.
Spread almonds on a baking pan.
Bake until golden and fragrant (about 10-15 minutes). Remove from oven and set aside to cool.
Chop very roughly and reserve.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until very light in color.
With the mixer on low speed, add flour and mix until just combined.
Line an 11"x17" baking pan with parchment paper. Press dough evenly to cover the bottom of the pan. Bake until just golden (about 20 minutes).
Heat Caramel Sin - Ginger until liquid in a water bath on top of the stove or in the oven. Or, you may microwave it for 45 seconds. Stir in almonds.
Spread mixture over the shortbread and return baking pan to oven.
Bake until Caramel Sin - Ginger is slightly darkened (about 10 minutes).
Remove from oven and cool in pan.

Cut into 2 3/4"x1/2" rectangles. Store in airtight tin with wax paper between layers.

Simple yet sophisticated. Munch them with your morning coffee or serve them as the crowning glory at high tea.