Smoked Almond Chocolate Shortbread

Directions Shortbread: Preheat oven to 350°F. Line 9x9-inch pan with parchment paper or foil; butter interior of paper or foil. Grind almonds in food processor until consistency of coarse cornmeal. In medium bowl, whisk together ground almonds, flour, salt and cinnamon; set aside. In large bowl, beat butter, brown sugar and almond extract with electric mixer until light and fluffy. Add flour mixture in two batches mixing until a crumbly, sticky, dough forms. Press dough into bottom of prepared pan. Bake until golden brown, about 25 to 30 minutes. Let cool completely on wire rack. Chocolate Caramel: Place chocolate in medium glass or stainless steel bowl; set aside. In medium saucepan, combine sugar, corn syrup and water. Cook mixture over medium heat 10 to 12 minutes, until mixture coats back of wooden spoon. Remove from heat. Add butter, cream and salt. Return to heat; bring to simmer over medium heat, stirring until smooth. Simmer 2 to 3 minutes. Pour mixture over chocolate; let stand 2 minutes. Stir until smooth; cool slightly, about 10 minutes. Pour mixture over shortbread. Cool 30 minutes and refrigerate overnight or at least 5 hours. Sprinkle shortbread with sea salt or smoked salt, if desired. To cut, run a knife around edges of pan to loosen parchment or foil; carefully lift paper out of pan. Cut bars with knife dipped in hot water. Store bars in airtight container in refrigerator for up to 5 days.