Italian Almond Cookies I
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Original recipe yields 24 servings (1 to 3 dozen)
- Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan.
- Combine flour, almonds, and salt. Set aside.
- In a large bowl, cream vegetable shortening and sugar. Beat in lemon juice and brandy. Beat in lemon zest. Gradually blend in dry ingredients. Spread mixture evenly in prepared baking pan. DO NOT press down on the mixture.
- Bake for 50 to 60 minutes, until lightly colored on top. Cool in pan on a wire rack before cutting into large or small bars.
Per Serving: 195 calories; 11.7 20.2 2.7 0 7 Full nutrition
ReviewsRead all reviews 2
There was not enough liquid in this recipe. The mixture was nothing but crumbly mixture. I didnt press it down, like the recipe said. It stayed crumbly, never baked together like a cookie. I...