Dulce de Leche Millionaire's Shortbread

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 8-inch square baking pan with parchment paper.

   Tip: For easy removal, make sure the parchment paper is large enough to cover the entire surface.

2. 2

   In a medium bowl, whisk together the flour, salt, and vanilla extract.

   Tip: Use a fine-mesh sieve to ensure the mixture is well combined.

3. 3

   In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated.

   Tip: Use an electric mixer for best results.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the dulce de leche and almond extract.

   Tip: Be careful not to overmix, as this can result in a dense shortbread.

5. 5

   Press the mixture into the prepared baking pan and smooth the top.

   Tip: Use a spatula or your hands to ensure the mixture is evenly distributed.

6. 6

   Bake for 20-25 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the shortbread after 15 minutes, as the baking time may vary.

7. 7

   Remove from the oven and let cool completely in the pan.

   Tip: This is an important step, as the shortbread will set and become easier to cut.

8. 8

   Once cooled, melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir the chocolate until smooth and glossy.

9. 9

   Pour the melted chocolate over the cooled shortbread and smooth the top.

   Tip: Use a spatula or knife to create a decorative border, if desired.

10. 10

    Refrigerate for at least 30 minutes to allow the chocolate to set.

    Tip: Cut into squares or rectangles and serve.