Ingredients

• 325 degree oven until shortbread is browned (lightly)
• 112 m diabetic exchanges
• 12 unblanched almonds
• 12 with sharp knife (wedges)
• 8 round cake (pan)
• 3 1/2 equal measure
• 3 times with tines of fork
• mg
• 130 gr all purpose flour
• 110 gr margarine
• 8 gr cornstarch
• 2 gr vanilla
• 1 gr almond extract
• 1 gr salt
• 12 packages equal