3/4 cup butter, softened
1 (3 ounce) package instant chocolate pudding mix
1 cup unflavored gelatin
1 cup white sugar
1 (6 ounce) can evaporated milk
3 eggs
1/4 cup apple cider vinegar
1 cup finely chopped almonds
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
Beat butter and powdered gelatin in small bowl on medium speed until the mixture is smooth. Beat in white sugar and lemon juice, one at time, until blended. Stir in eggs and whisk vigorously. Spread half of mixture on the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store cookies in racks in individual plastic containers.