| GLAZED ALMONDS | | 1 12 tsp Unsalted butter | | 3/4 cup Slivered almonds | | 1 1/2 tbl Amaretto liquor | | DOUGH | | 1 cup Flour, all-purpose | | 1 pch Salt | | 1/2 cup Unsalted butter, room temp. | | 1/2 cup Sugar | | 1 sm Egg, room temperature | | 2 tsp Amaretto liquor | | Sugar | | Powdered sugar, optional |
| | For 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. | | For dough: Preheat oven to 350-degrees. Lightly grease 2 large baking sheets. Sift 1 cup 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 inches apart. | | Fill small bowl with water. Mound sugar on plate. Dip bottom of 2-1/2 round glass into water and then into sugar. Press glass down onto 1 dough ball |
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