Prep the pan. Preheat the oven to 325°F. Lightly grease a 9 x 9-inch baking pan and line with parchment paper, leaving enough overhang to easily lift out the bars. *This can be made in a

9”x13” dish. The bars will be thinner and the bake time should be adjusted to 30-35 minutes.

Make the shortbread dough. In a medium bowl, whisk together the flour and salt.

In a large bowl, beat the softened butter, powdered sugar, and brown sugar until smooth and fluffy.

Add the egg, vanilla, and 1/4 teaspoon almond extract and mix until incorporated.

Add the dry ingredients and mix just until a soft dough forms. Do not overmix.

Form the bottom layer. Divide the dough in half. Press one half evenly into the bottom of the prepared pan. Add a top sheet of parchment paper and place the remaining dough between the bottom sheet of parchment paper and a top sheet and using the bottom of a glass press into roughly a 9 x 9-inch square. Refrigerate while preparing the filling.

Make the filling. Combine the brown sugar, cinnamon, flour, softened butter, vanilla bean paste, and salt. Mix until evenly combined and the texture resembles damp sand.

Sprinkle the filling evenly over the bottom layer of shortbread and gently press it down.

Carefully transfer the second layer of shortbread dough over the filling. Peel away the parchment.

Bake for 40–45 minutes, or until the shortbread is evenly puffed and the edges are lightly golden.

Allow the bars to cool at room, then refrigerate until completely chilled and firm for about two hours.

Make the icing. Whisk together the powdered sugar, cinnamon, melted butter, vanilla bean paste, salt, and 1 tablespoon milk. Add additional milk a little at a time until the icing is thick but spreadable.

Spread the icing over the chilled shortbread. Allow it to set before slicing into bars. Top with flake salt.