Italian Almond Cookies I

2 Reviews Add a Pic
Recipe by  JJOHN32

“A nice easy-to-make bar cookie.”

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Adjust Servings

Original recipe yields 1 to 3 dozen



  1. Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan.
  2. Combine flour, almonds, and salt. Set aside.
  3. 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.
  4. 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.

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Reviews (2)

Rate This Recipe


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 followed the recipe exactly...was just as crumbly coming out of the oven as when it went in.



Sorry but this recipe was thumbs down. It was SO crumbly! Wont make this again.

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Amount Per Serving (24 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 20.2 g
  • 7%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Italian Almond Cookies II


next recipe:

Wine Cookies (Original Italian)