Things You'll Need:
- 1 cup butter
- 1 cup sugar
- 1 egg
- 1/4 cup Amaretto di Sorrano
- 1 cup finely chopped almonds
- 3 cups flour
- 1/4 teaspoon salt
- Mixing bowl
- Spatula
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Step 1
Mix together 1 cup of butter, 1 cup of sugar and 1 egg in a large mixing bowl. Beat the mixture until it is smooth. This can either be down by hand with a spatula, or with a mixer set on medium speed.
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Step 2
Stir in 1/4 cup of Amaretto di Saronno and 1 cup of finely ground almonds. Mix until it is well blended.
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Step 3
Gradually stir in 3 cups of flour and 1/4 teaspoon of salt to the creamed mixture. Again, mix it until it is well-blended.
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Step 4
Form the dough into 2logs, about 10 inches long. Place in the refrigerator, covered, for 2 to 3 hours. The dough needs to be firm enough to roll without sticking.
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Step 5
Remove the dough from the refrigerator and unwrap. Cut the logs into 1/4 inch slices on a lightly floured surface and place them onto a greased cookie sheet.
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Step 6
Bake in the oven at 350 degrees until a light brown color, about 10 minutes. If baking 2 different cookie sheets at one time, switch their positions halfway through the baking to get even exposure to heat.
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Step 7
Let the cookies cool for at least 5 minutes on the cookie sheet. Then using a wide and flat spatula, transfer the cookies to a cooling rack. Cool for 15 minutes.
