Italian Almond Cookies I

2 ⅔ cups all-purpose flour

1 cup ground almonds

1 pinch salt

1 cup shortening

1 cup white sugar

2 tablespoons fresh lemon juice

1 tablespoon brandy

1 teaspoon lemon zest

Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan.

Combine flour, almonds, and salt. Set aside.

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.

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.