ALMOND CRISPS WITH
Makes about 30
1 1/2 teaspoons unsalted butter
1 1/2 teaspoons Amaretto liqueur
pinch of salt
1/2 cup unsalted butter, room
1/2 cup sugar
1 small egg, room temperature
powdered sugar ( optional )
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.
Lightly grease 2 large baking sheets. Sift 1 cup flour with salt into small
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.
baking sheets, spacing 2 -inches apart. Fill small bowl with water.
sugar on plate.
Dip bottom of 2 ½ -inch round glass into water then
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
Bake until edges of cookies are golden brown, 8-10 minutes. Cool
Just before serving, dust cookies with powdered sugar if desired.