Mexican Chocolate Shortbread

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12 tablespoons unsalted butter, softened, plus more for the pan

1 1/2 cups all-purpose flour

3 tablespoons sliced almonds, plus more for topping

6 tablespoons Dutch-process cocoa powder

1 teaspoon ground cinnamon

1/4teaspoon salt

Pinch of cayenne pepper (optional)

1/2 cup granulated sugar

2 tablespoons raw sugar

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