2 cups All Purpose Flour
1/3 cup icing sugar
1 cup margarine
2 1/4 cups sugar
1/4 cup margarine, melted
1/2 cup All Purpose Flour
2 t baking powder
1 1/4 cups almonds, finely chopped
1 pkg sweetened dried cranberries
COMBINE all ingredients for crust until crumbly.
Press firmly into 13" x 9" cake pan sprayed with a non-stick spray.
BAKE at 350°F for 15-20 minutes, or until light golden.
REDUCE oven temperature to 325°F
Grate rind from 2 lemons. Squeeze out 3/4 cup juice. BEAT eggs and sugar until light and slightly thickened. Stir in rind, juice and remaining ingredients. Mix well.
Pour over baked crust.
BAKE at 325°F for 40-50 minutes, or until set and golden. Cool then cut into squares.
Makes: approximately 3 dozen squares
Not a NESTLÉ®-tested recipe.