- 1 cup sliced almonds
- 3/4 cup butter
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons finely grated lemon zest
- 1 tablespoon sifted confectioners' sugar, or as needed (optional)
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9×13-inch baking dish with parchment paper.
- Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds.
- Beat butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar, vanilla extract, lemon extract, and salt; beat until well combined, scraping sides of bowl occasionally. Stir flour, lemon zest, and 1/2 cup almonds into creamed butter mixture until dough is combined.
- Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly.
- Bake in the preheated oven until top is golden, about 20 minutes. Cool brittle in the dish on a wire rack. Sprinkle confectioners' sugar over brittle; break into chunks.