Italian Shortbread with Almonds and Lemon

Preheat oven to 350 F. Generously coat an 8-inch tart pan with removable bottom with a nonstick spray coating.

Place butter and sugar in a food processor bowl equipped with a steel blade and process until mixture is creamy. Add flour, almonds, lemon juice, lemon zest 1 tbsp. water and salt. Process just long enough to thoroughly blend. Spread mixture into the prepared pan. Refrigerate 15 minutes. Then, using a fork, cut concentric ridges into top of dough. Sprinkle the shortbread with coarse sugar. Bake for 20 minutes. Lower heat to 300 F and continue baking about 45 minutes longer until shortbread is golden brown. Since you want the shortbread quite crunchy, do not underbake.

Remove from oven and let cool on a rack before removing from pan.