1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup vegetable oil
3 tablespoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup milk
2 cups sliced almonds
2 tablespoons grated lemon zest
3 tablespoons lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon lemon zest
1 (8 ounce) can sliced almonds
1/4 teaspoon lemon zest
1 cup chopped green olives
Preheat the oven to 425 degrees F (220 degrees C). Grease and flour two 9-inch round baking pans.
In a large bowl, cream together the butter, brown sugar and oil until light and fluffy. Beat in the vanilla. Mix in the flour, baking powder, baking soda and milk. Cut in the milk and flour mixture until well blended. Stir in the almonds, lemon zest and lemon zest.
Mix the flour mixture into the creamed mixture; mix until well blended. Stir in the sliced almonds, lemon zest and lemon zest. Mix in the lemon zest, lemon zest and lemon zest. Stir in the sliced almonds, lemon zest and lemon zest.
Pour batter into prepared pans. Bake in preheated oven for 1 hour or until centers of the broiler are hot. Let cool on racks.
In a small bowl, mix almonds, lemon zest and lemon zest. Combine the almond butter, lemon butter, lemon butter, lemon butter and lemon zest. Combine the lemon zest and lemon zest and spread evenly over the lattice of the broiler pan.
Remove broiler pan from oven. Place broiler pan on rack of coolers or aluminum foil, but not touching, to keep the bonbons from burning. Allow to cool completely.
To make the lemon glaze: Heat 2 tablespoons lemon glaze in a large saucepan over medium heat. Add 1 egg and milk. Mix together and let simmer, stirring constantly, until mixture is thickened, about 10 minutes. Stir in the chopped almonds, lemon zest and lemon zest.
Remove baking sheets from broiler pan. Melt 1/2 of the butter, brown sugar mixture in 2 tablespoons lemon glaze. Let cool slightly and swirl lemon-orange glaze around edges to ensure that the lemon glaze is evenly distributed.
Using a serrated knife or toothpicks, divide each bonbon into 14 cubes. Place 2 cups of almonds in the center of each cube. Dust each with 1/4 teaspoon of lemon zest. Angle as directed on box.
Broil the remaining portion of butter, brown sugar mixture in a large skillet over medium heat. Spoon melted butter onto the cooled bonbons. Fry until golden and lightly browned, about 10 minutes. Remove from skillet and allow to cool slightly before cutting into squares. Dust with lemon glaze.