Not just an almond cookie, but an amaretto cookie recipe, prepared with both almonds and amaretto liqueur. It's love at first bite when you taste these rich, delicate cookies. And how often do you get to eat your drink.
Perfect tea party food. In fact, these are what a great tea cake
is all about... small and delicious. But you don't have to wait for a party to
These are not difficult to make at all but they do need a few hours of refrigerator time.
1 cup butter
1 cup sugar
1/4 cup almond liqueur (Amaretto di Saronno)
1 cup finely ground almonds
3 cups flour
1/4 teaspoon salt
Cream together the butter, sugar, and egg. Beat until light and fluffy. Stir in the liqueur and almonds.
Mix the flour and salt and gradually add these to the creamed mixture. Form the dough into (2) 10-inch logs. Cover and refrigerate for 2 to 3 hours.
Cut the logs into 1/4" slices and bake in a 350° oven until lightly browned, about 10 minutes. (The alcohol dissipates but leaves that wonderful amaretto flavor.)
Makes 6 to 7 dozen petite cookies.