Since all I had was unsalted butter, I added 1/4 tsp salt to the butter and essences, beating it for 1 minute before adding the sugar. I also replaced about 2.5 oz of the flour with almond meal. Less than I wanted, but I wasn't sure how far I could go without overdoing the "butter" factor. Came out great, crisp and crumbly. Thanks for another great recipe. Glad that worked for you, Calli. I had a lot of trouble trying to get the salt to disperse. If I'd had some Diamond Crystal (fine) salt, I think it would have been fine. And the almond meal is a wonderful idea, too. - PJH

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