Ingredients Jump to Instructions ↓

  1. 2 2/3 cups all-purpose flour

  2. 1 cup sugar

  3. 1 cup potato chips -- finely crushed

  4. 3/4 cup toasted whole almonds -- finely ground

  5. 2 teaspoons lemon peel -- grated

  6. 1 cup butter or margarine -- softened

  7. 2 tablespoons fresh lemon juice

  8. 1 tablespoon water

  9. 1/8 teaspoon almond extract

Instructions Jump to Ingredients ↑

  1. Preparation : Makes one 12-inch cookie 1. Combine flour, sugar, potato chips, almonds and lemon peel in large bowl.

  2. Add butter; blend with pastry blender until mixture resembles coarse meal.

  3. Sprinkle remaining ingredients over flour mixture; toss lightly to blend.

  4. Turn into generously buttered, floured 12-inch pizza pan; press down to spread evenly (mixture will be crumbly).

  5. Bake in preheated 350 F. oven 50 to 60 minutes, until lightly browned.

  6. Cool completely in pan on rack; when cooled, wrap in foil or plastic wrap.

  7. Store at least 12 hours before breaking into pieces to serve. NOTE: To crush potato chips, put them in a plastic bag, twist-close and gently crumble the chips with your hands or a rolling pin.


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