Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Almond Crisps with Amaretto Glazed Almon




Source of Recipe


RECIPE ROSS


List of Ingredients




1-1/2 tsp. unsalted butter or margarine
3/4 cup slivered almonds
1-1/2 tbsp. Amaretto liqueur
1 cup flour
1 pinch salt
1/2 cup each unsalted butter or margarine, at room temperature
1 small egg, at room temperature
2 tsp. Amaretto liqueur
1-1/2 cup sugar, divided
optional: powdered sugar


Recipe



Heat oven to 350ºF (175ºC). Melt butter in heavy small skillet over medium heat. Add almonds and Amaretto; stir until almonds are golden brown, about 5 minutes, then cool on paper towels. Lightly grease 2 large baking sheets. Sift flour with salt into small bowl. Using electric mixer, cream butter with 1/2 cup sugar in large bowl until light and fluffy. Blend in egg and Amaretto. Add flour and mix until dough binds. Dough will be sticky. Divide dough into 30 pieces. Roll each between palms into balls, dusting hands with flour, if necessary. Set on baking sheets, spacing 2" apart. Fill small bowl with water. Mound sugar on plate. Dip bottom of 2-1/2" round glass into water, then into 1 cup sugar. Press glass down onto 1 dough ball, flattening into 2-1/2 - 3" 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. Cool on rack. Just before serving, dust cookies with confectioners' sugar if desired. Makes 30 cookies.