Start by creaming 2/3 c. unbleached sugar into 1/2 c. each margarine and shortening. When well-blended, add 2 T. almond milk and the zest of 2 organic lemons. After that, add the juice of both lemons and mix again. In a separate bowl, combine 2 1/4 c. unbleached flour and 1 tsp. baking powder. Mix the squishy stuff into the dry stuff until dough forms. (This is based on the chocolate chip cookie recipe at the Silk website, so it should be similar to that kind of dough.) Stir in a handful of blanched chopped almonds and bake for 20-30 minutes or until golden-brown.
Blanch 1/2 c. raw almonds by boiling them for 1-2 minutes, then transferring into icewater. Squeeze the almonds out of their skins. Put them in a blender with a splash of almond milk and grind until paste-ish, but thick. Mix with 1/3-1/2 c. veg shortening and lots of powdered sugar until the consistency you like. Add in 1-2 tsp. almond flavoring and mix again. Spread over cooled cookie bars, cut into 24 squares, and top with 24 almond halves.