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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes about 30

Glazed almonds:

1 1/2 teaspoons unsalted butter
3/4 cup slivered almonds
1 1/2 teaspoons Amaretto liqueur

1 cup all-purpose flour
pinch of salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 small egg, room temperature
2 teaspoons Amaretto liqueur
powdered sugar ( optional )

Preheat oven to 350 degrees.
For glazed almonds:
Melt butter in heavy small skillet over medium heat. Add almonds and amaretto and stir until almonds are golden brown, about 5 minutes.
Cool on paper towels.

For dough:
Lightly grease 2 large baking sheets. Sift 1 cup flour with salt into small bowl.
Using electric mixer, cream butter with ½ cup sugar in large bowl until light and fluffy.
Blend egg and Amaretto. Add flour and mix until dough binds. (Dough will be sticky).
Divide dough in 30 pieces. Roll each between palms in balls, dusting hands with flour if necessary.
Set on baking sheets, spacing 2 -inches apart. Fill small bowl with water.
Mound sugar on plate.
Dip bottom of 2 ½ -inch round glass into water then into sugar.
Press glass onto one dough ball, flattening into 2 ½ to 3 -inch round. Repeat with remaining dough. Sprinkle rounds lightly with sugar.
Gently press several glazed almond slivers into each round in flower pattern.
Bake until edges of cookies are golden brown, 8-10 minutes. Cool on rack.
Just before serving, dust cookies with powdered sugar if desired.

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