| ALMOND CRUNCHIES |
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Makes 30 bars Prep time: 20 minutes Bake time: 35 minutes1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick 2 teaspoons grated lemon peel 1/2 cup sugar 1 cup all-purpose flour 1/2 teaspoon salt Almond Topping 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1 cup unblanched almonds, finely chopped 1/2 cup sugar 1/2 cup whipping cream 1 teaspoon vanilla extract Preheat oven to 375ºF. Cream 1/2 cup Crisco with lemon peel and 1/2 cup sugar. Combine flour and salt; add in halves, mixing until blended after each addition. Turn dough into an 11 x 7 x 1-1/2-inch pan and press into an even layer. Bake at 375ºF for 12 minutes. Meanwhile, for Almond Topping, melt 1/4-cup Crisco in a heavy saucepan. Add almonds and sugar. Stir in cream and heat to boiling; cool slightly. Stir in vanilla extract. Pour almond mixture over partially baked layer. Continue baking for 20 minutes or until light golden. Cool completely. Cut into bars or squares. |
