Strawberry-Almond Shortbread Napoleon with Basil and Balsamico

From: Chef Charlie Trotter, Chicago.

Yield: 6 servings.

1 cup butter
1/2 cup plus 2 Tbsp. sugar
1 cup whole toasted almonds, skin on
2 cups flour
pinch of salt
2 Tbsp. sliced almonds, skin on, lightly toasted
2 cups strawberries, cut in wedges
1/4 cup simple syrup (recipe follows)
1 tsp. lime zest
1/2 cup creme fraiche
1 1/4

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