Preheat oven to 350° F. Line a 10-inch cast-iron skillet with aluminum foil and spray the foil with cooking spray, set aside.
In a large mixing bowl, stir 1½ c. sugar into the melted butter. Beat in the eggs one at a time. Add the extract, mix and set aside.
Sift the flour and salt into a small bowl. Stir the flour mixture into the wet mixture a little at a time. When mixed well, pour the batter into the prepared skillet. Top with sliced almonds and sprinkle with full 2 tbsp. of sugar. Bake until slightly brown on top, about 35 minutes. Cool the shortbread in the skillet. When cool, use the foil to life the shortbread from the skillet; remove the foil before serving.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/skillet-almond-shortbread/