Preheat the oven to 350°F Prepare the small muffin tins with small cupcake liners.
Melt the shortening. Once melted, add the chopped chocolate and stir until the chocolate has melted. Set aside and the let chocolate mixture cool.
Beat the eggs slightly, then add the sugar, almonds. lemon rind and cooled chocolate, then continue beating the mixture for 5 minutes. Blend in the baking powder, then add the flour, one cup at a time, mixing well.
Using a small cookie scoop, fill the paper cups about half way. I find that a level scoop of dough is the perfect amount.
Bake the cookies for 6 to 8 minutes, rotating the trays half way through the baking, or until a cake tester comes out clean.
Cool on rack. Sprinkle with icing sugar when cool.