Almond Crunchies

[JoAnn]

Almond Crunchies

1/2 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 375°F.
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 375°F 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.

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