Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, greasing it lightly.

Cream together 1 cup of unsalted butter, 1 teaspoon of almond extract, ½ cup of confectioners' sugar, and a pinch of salt until fluffy. Gradually add 2 cups of all-purpose flour until just combined.

Bake the shortbread in the preheated oven for 13 to 15 minutes until light golden brown. Let it cool slightly.

Combine 1 cup of chopped semi-sweet chocolate, ½ cup of sweetened condensed milk, and 2 tablespoons of unsalted butter in a microwave-safe bowl and heat until smooth.

Pour the fudge mixture over the cooled shortbread and sprinkle with sliced almonds, pressing gently to adhere.

Refrigerate for about 2 hours until the fudge is firm. Lift out using the parchment and cut into squares for serving.