1 c. sifted flour
1/2 tsp. salt
3 tbsp. water
1/3 c. shortening
1/4 c. finely chopped toasted slivered almonds from a 5 oz. can

To make shells: Sift the flour and salt into a medium sized bowl. Cut in the shortening with a pastry blender until the mixture is crumbly; stir in the almonds. Sprinkle water 1 teaspoon at a time over the mixture and mix lightly with a fork just until the pastry holds together. Roll out on a lightly floured pastry cloth or board to a rectangle, 18"x12". Cut into 24 (3") squares. Fit each square into a tiny muffin pan and trim the edge. Prick well with a fork all over. Bake in a hot oven (425 degrees) for 15 minutes or until golden brown. Cool in the pans for 10 minutes. Then carefully remove to wire racks and cool completely.