1 cup blanched almonds, ground
2 2/3 cups all-purpose flour
1 cup sugar
pinch of salt
1 teaspoon grated lemon peel
1 cup plus 2 tablespoons firm butter, cut into pieces
2 tablespoons lemon juice
1 tablespoon brandy or water
Preheat oven to 350F.
In a mixing bowl, stir together almonds, flour, sugar,
With a pastry blender or 2 knives, cut in butter until mixture resembles
coarse crumbs. Sprinkle with lemon juice and brandy and mix lightly with a fork
blended. Mixture should be crumbly.
Spread mixture in a greased and flour-dusted
12-inch pizza pan or a 9 by 13-inch baking pan; do not press into pan.
for 50 to 60
minutes or until browned.
Let cool completely in pan on a rack. When cookie
wrap well (either in or out of pan) and let stand for at least a day. To serve,
chunks. Store airtight.