Heat oven to 350 degrees F. Lightly coat two large baking sheets with cooking
spray. Set aside.
Sift flour, baking powder, salt and sugar into a large mixing bowl. Cut in butter
and vegetable shortening with a pastry blender or two knives until dough resembles
coarse meal. Mix in egg yolks.
In a medium bowl, beat egg whites and almond extract with mixer until soft peaks
form — about 3 minutes. Fold whites into dough. Mix in orange juice.
Turn out dough onto a lightly floured surface and knead briefly until dough comes
together and is smooth — about 2 minutes. Roll out dough into a 9 x 12-inch rectangle
about 1/2 inch thick. Using a fluted pastry cutter or a sharp knife, cut down the
12-inch length of the rectangle to divide the dough into four 3-inch-wide strips.
Cut each strip into four 3-inch squares. Cut along the diagonal of each square to
form 24 triangles.
Place cookies on baking sheet and sprinkle almonds over each cookie. Press almonds
lightly into dough.
Bake until edges are lightly browned — 7 to 10 minutes. Remove
from baking sheet and cool on a wire rack.