|Sugar||1⁄2 Cup (8 tbs)|
|Almonds||1 Cup (16 tbs), chopped (blanched)|
|Shortening||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs) (sifted)|
|Lemon juice||1 Tablespoon|
|Lemon peel||1 Teaspoon, grated|
|Egg white||1 , slightly beaten|
Combine the sugar and almonds.
Remove and set aside 1/2 cup.
Cream the shortening with the remaining sugar-almond mixture.
Beat in the egg, then the egg yolk; beat well.
Add the flour, lemon juice, and peel; mix thoroughly.
Spread the mixture in a greased 8-inch square baking pan.
Brush the top with the egg white.
Sprinkle with the reserved sugar-almond mixture.
Bake in a 325° oven for 30 minutes.
Cool slightly, then cut into 2 x 1-inch bars.
Cool completely before removing from the pan.