Almond Shortbread Cookies with Amaretto



Delicate almond-flavored shortbread cookies with a hint of amaretto liqueur, topped with sliced almonds for a delightful crunch.

Ingredients:
  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons amaretto liqueur
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup finely ground almonds
  • 1/4 teaspoon salt
  • Sliced almonds, for topping

Instructions:

Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy

Mix the butter with the amaretto liqueur and almond extract

Combine well by mixing

A separate bowl holds the all-purpose flour, ground almonds, and salt

These are mixed together using a whisk

Slowly add the dry ingredients to the wet ones and mix them together until a dough forms

Each half of the dough should be rolled into a log about 1

5 inches across

Put the logs in the fridge for at least an hour, or until they are firm

Set the oven to 350F 175C and heat it up

Put parchment paper on the bottom of a baking sheet

Cut the chilled logs of cookie dough into rounds that are about 1/4 inch thick

Once the baking sheet is ready, put the cookie rounds on it

Add some sliced almonds to the top of each cookie

After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown

Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down

The cookies are ready to eat once they have cooled down


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