Ingredients

7-ounce roll almond paste, chilled and grated
1 cup sugar
2 sticks butter, at room temperature
2 egg yolks
2 1/2 cups flour
1 teaspoon baking powder
Melted semisweet chocolate, optional

Directions

Preheat oven to 350 F. Butter a 9-by-13-inch baking pan.

In a bowl, place grated almond paste, sugar and butter. Using an electric mixer on low speed, mix well until incorporated. Mix on high until light and fluffy.

Add egg yolks one at a time, beating until mixture is light and sugar is dissolved. Reduce speed to low and add the flour and baking powder. Mix only until all the ingredients are incorporated.

Spoon batter into the prepared pan. Press down gently so batter is the same level throughout, probably about 1/2 inch to 3/4 inch thick. Using the back of a knife, score very shallow lines into batter to mark the sizes and shapes you want for your shortbread pieces, to make cutting easier after baking.

Bake 22 to 26 minutes or until the shortbread is a light golden color. Cool pan on a wire rack. If desired, drizzle thin lines of melted chocolate across the shortbread. Cut along score lines. Store in airtight tins.