Preheat your oven to 300 degrees F (150 degrees C). You will need an 8 inch (20 cm) tart pan with a removable bottom. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth and creamy. Beat in the vanilla extract. Scrape down the sides and bottom of your bowl as needed. In a separate bowl whisk together the flours (all purpose, almond, and rice) and salt. Add this mixture to the butter and sugar mixture and beat just until incorporated.

Press the shortbread dough evenly into your tart pan. Prick the surface of the shortbread with a fork to prevent the shortbread from puffing up. Using a sharp knife, score (make shallow lines) the top of the shortbread into 12 even pieces.   Gently press the flaked almonds in a decorative pattern on the top of the shortbread.

Place in your preheated oven and bake until it is nicely browned (biscuit color), about 40 - 50 minutes. Place on a wire rack and allow the shortbread to cool for about five minutes before removing from tart pan. Place the shortbread round on a cutting board and cut into 12 wedges. Store in an airtight container or the shortbreads can be frozen.

Makes 12 shortbread wedges.

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