Servings: 24 to 48

Shortbread: subheading: Shortbread:
4½ cups blanched almond flour 4½ cups blanched almond flour
1 cup + 2 tablespoons butter, 255 g, 2 sticks plus 2 tablespoons if my arithmetic is even close to correct -- slightly softened 1 cup + 2 tablespoons butter, 255 g, 2 sticks plus 2 tablespoons if my arithmetic is even close to correct -- slightly softened
9 tablespoons honey, ½ cup + 1 tablespoon 9 tablespoons honey, ½ cup + 1 tablespoon
 
Glaze: subheading: Glaze:
6 tablespoons butter, 3/8 cup 6 tablespoons butter, 3/8 cup
3 tablespoons honey 3 tablespoons honey
1 tablespoon cinnamon powder (or less, to taste) 1 tablespoon cinnamon powder (or less, to taste)
1-½ cups chopped pecans or sliced almonds 1-½ cups chopped pecans or sliced almonds

Shortbread: subheading: Shortbread:
Mix all ingredients very well. I usually mix them in a stand mixer.
Divide dough into thirds. Press 2 of the thirds onto a large baking sheet. Press the other third onto half the surface of a large baking sheet, or onto a smaller baking sheet.
Bake at 310 F for 15 to 18 minutes, or until dough is slightly golden. Remove baking sheets from oven and cool for 5 minutes.
Glaze: subheading: Glaze:
While shortbread is baking, melt butter in a small saucepan. Add honey and cinnamon, and mix well.
After the shortbread has cooled for 5 minutes, brush the glaze on the top of the shortbread with a pastry brush. Sprinkle finely chopped nuts on top of the glaze. Put back in the oven and bake for another 5 minutes.
Cool baking sheets on a rack. Slice into desired number of portions.

The original recipe used a round springform pan. I prefer rectangular baking sheets, for ease of cutting the shortbread into individual portions. The original recipe used an oven temperature of 350 F. I prefer to bake almond flour at lower temperatures.  The original recipe used a round springform pan. I prefer rectangular baking sheets, for ease of cutting the shortbread into individual portions. The original recipe used an oven temperature of 350 F. I prefer to bake almond flour at lower temperatures.