Chocolate Almond Shortbread

1 cup unsalted butter
1/2 cup granulated sugar
3 oz milk chocolate (melted)
2 cups all-purpose flour
1/2 cup chopped almonds, roasted

Cream butter until fluffy; beat in sugar. Stir in chocolate. Gradually beat in the flour. Stir in almonds. Pat dough into a 1/2 inch thick rectangle on an ungreased baking stone. Prick top all over with a fork. Score top with a knife tip into serving size squares. Bake in preheated oven at 350 until firm and delicately browned (about 30 minutes. Cool slightly on the baking stone and then remove to a wire rack.

Makes abut 1 1/2 dozen.