Fabulous shortbread with an almond flavor enhanced by the almond extract that I added.  I was conservative with the amount as not everyone likes a strong almond flavor.  This shortbread requires a nice-tasting butter.  Also, please  use the exact amount of butter suggested and if your mixture is not moist, add a little more melted butter.  The butter is what will give it that buttery shortbread texture.

2 cups almond flour (500 mL)
1 cup Splenda® Granular, (250 mL)
  OR for zero carb, use a combination
  of liquid sweetener and powdered erythritol (no more than 1/3 cup (75 mL)
1 stick of butter PLUS 2 tbsp (150 mL)
1/2 tsp almond extract (2 mL)

 Preheat the oven to 350°F (180°C).

In medium bowl, mix almond flour and Splenda® Granular, OR 1/3 cup (75 mL) powdered erythritol.

In small bowl, place butter and nuke about 50 seconds, or until butter has melted.  Add liquid sweetener if using to equal sweetness of 2/3 cup (150 mL) sugar, and almond extract; stir.  Make a well in the almond flour mixture and pour in the butter.  Stir to combine well.  Turn out into an 8-inch (20 cm) glass baking dish.

Bake 20 minutes or until the edges are turning golden brown.  Allow to cool 10 minutes and then using a serrated knife, score the shortbread into 4 rows both ways to make 16 squares.  Freeze for 1 hour and refrigerate or simply do the latter and wait the extra time for the squares to set up properly.

Yield:  16 squares
1 square/Splenda/No Carb
150.0/144.0 calories
3.1/3.1 g protein
14.2/14.2 g fat
1.5/1.5 g fiber
3.0/1.5 g net carbs