This was probably not my finest baking hour. I decided to try something new, toasted some blanched almonds, chopped them and threw them into a shortbread dough that was only slightly different from my traditional dough (it calls for honey instead of sugar and adds a pinch of vanilla). I cannot report on the flavor, but I can say that it got a wee bit darker than I would like, which probably led to its rather brittle qualities, making it hard to cut (despite having pre-scored it). It broke at times into crumbs (sad, sad), but I will melt some dark chocolate, drizzle it on and take the pieces to work anyway. Those vultures, I say lovingly, will eat anything.

Honey almond shortbread
1 cup butter
1/3 cup honey
1 teaspoon vanilla extract
2 1/2 cups flour
1 cup chopped almonds (or other desired nut)
Dark chocolate to melt and drizzle on top (or dip the cookie in)

Preheat oven to 350F/175C. Grease round cake pans.

Beat butter, honey and vanilla together. Add the flour. Mix. Stir nuts in by hand.

Press dough into prepared pans. Score with a knife.

Bake about 35 to 40 minutes. Cool 10 minutes on a rack before removing. Cool completely and then cut according to the pre-scored lines. Melt the chocolate and either dip the ends of the shortbread in the chocolate. Or place the wedges on a parchment sheet and drizzle chocolate on the pieces (you can then sprinkle them with more nuts or sprinkles or other such stuff). Put in the fridge for at least 15 minutes to let the chocolate set.

(I was told by taste testers later that this was quite delicious. Also, the picture was taken before the chocolate was added.)