1 c. shortening
1 c. sugar
1 egg
1/2 lb. grated unblanched almonds
2 c. flour
1 tbsp. cinnamon
1/2 tsp. cloves
1/2 tbsp. lemon juice
Apricot preserves

Cream shortening and sugar until light and fluffy. Add egg, grated almonds and lemon. Then add flour and spices. Spread in pan and spread with apricot preserves and decorate with lattice design. Bake at 350 for 30 minutes.