9:38 PMPosted by Sugar and Spice
Here is a simple yet tasty recipe for delicious almond cookies using amaretto (and who doesn't like booze-flavored desserts?!)
2 1/2 cups of cake flour (sifted)
1 cup of granulated white sugar
4 ounces of cream cheese (about half a package), softened
1 cup of butter, softened (do not substitute)
1 tablespoon of milk
1/2 teaspoon of amaretto liqueur
1 egg (yolk only)
1 cup of toasted almonds, sliced
Place the butter, the cream cheese, and the sugar in a mixing bowl, and beat until the mixture becomes fluffy.
Next, blend the milk, egg (remember, yolk only), and amaretto into the mixture.
Mix in the flour a little bit at a time until it is fully-incorporated into the wet ingredients.
Next, do the same for the almond slices, mixing the batter until the almonds are evenly-distributed throughout the mixture.
Divide the dough roughly into halves, and spoon each half onto sheets of wax paper.
Roll the wax paper around the dough, and work the dough through the paper until you form a roll about a foot long by an inch-and-a-half.
Place both cylinders of wax paper-covered dough into the refrigerator, and chill for at least half an hour, or until the dough is very firm.
When ready to bake your cookies, preheat your oven to 325 degrees.
Cut the rolls into cookie slices about a quarter-inch thick, and place them onto a cookie sheet.
Bake the cookies for about ten to fifteen minutes, or until they start to become golden brown around the edges.
Cool the cookies, and serve when ready.
Makes approximately 48 cookies at 1/4 x 1 1/2 inches.
Note: Amaretto is a sweet almond-flavored liqueur from Italy. If you do not have amaretto, you may substitute 1/4 teaspoon of pure almond extract.
If desired, press whole or halved almonds into the top of the cookies before baking.