Italian Almond Cookies I

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JJOHN32 19

"A nice easy-to-make bar cookie."
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servings 195 cals
Serving size has been adjusted!

Original recipe yields 24 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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...

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

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