Amaretto is an almond liqueur and these cookies are rich with the flavor of almonds. Plan ahead to refrigerate the dough at least 1 hour before baking.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 1/2 cup vegetable shortening
- 3/4 cup powdered sugar
- 1 egg yolk
- 3 Tablespoons Amaretto di Saronno, divided use
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon grated lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 egg white, lightly beaten
- 1/2 cup unsalted, skinned almonds, finely ground
Preparation:
Beat shortening and powdered sugar in a medium bowl until smooth. Add egg yolk, 2 tablespoons of the Amaretto, lemon juice, and lemon zest, and mix well. Sift together flour and baking powder and beat into mixture until combined. Cover with plastic wrap and chill 1 hour.
Preheat oven to 350 degrees F. Lightly spray 2 baking sheets with nonstick cooking spray.
Drop dough by heaping tablespoons 2 inches apart on prepared baking sheets. Flatten each cookie with the bottom of a drinking glass. Whisk together egg white and remaining 1 tablespoon Amaretto. Lightly brush the top of each cookie with egg white and sprinkle with almonds.
Bake 10 minutes, or until golden brown. Transfer cookies to a wire rack and cool. Store at room temperature in an airtight container.
Yield: 30 cookies
Recipe Source: The Sophisticated Cookie : Baking With Spirits : The World's Best Cookies Made With Popular Alcoholic Beverages by Jeanne Benedict (Berkeley Publishing Group)
Reprinted with permission.
Preheat oven to 350 degrees F. Lightly spray 2 baking sheets with nonstick cooking spray.
Drop dough by heaping tablespoons 2 inches apart on prepared baking sheets. Flatten each cookie with the bottom of a drinking glass. Whisk together egg white and remaining 1 tablespoon Amaretto. Lightly brush the top of each cookie with egg white and sprinkle with almonds.
Bake 10 minutes, or until golden brown. Transfer cookies to a wire rack and cool. Store at room temperature in an airtight container.
Yield: 30 cookies
Recipe Source: The Sophisticated Cookie : Baking With Spirits : The World's Best Cookies Made With Popular Alcoholic Beverages by Jeanne Benedict (Berkeley Publishing Group)
Reprinted with permission.
