Almond Crisps with Amaretto-Glazed Almonds

• 1 1/2 teaspoons butter, unsalted
• 3/4 cup almonds slivered
• 1 1/2 tablespoons amaretto liqueur
• 1 cup flour, all-purpose
• 1 pinch salt
• 1/2 cup butter, unsalted at room temperature
• 1/2 cup sugar
• 1 small eggs at room temperature
• 2 teaspoons amaretto liqueur
• 1 x sugar
• 1 x powdered sugar optional

1. For almonds: Melt butter in heavy small skillet over medium heat.
2. Add almonds and amaretto and stir until almonds are golden brown, about 5 minutes.
3. Cool on paper towels.
4. For dough: Preheat oven to 350F (180C).
5. Lightly grease 2 large baking sheets.
6. Sift 1 cup flour with salt into small bowl.
7. Using electric mixer, cream butter with 1/2 cup sugar in large bowl until light and fluffy.
8. Blend in egg and amaretto.
9. Add flour and mix until dough binds.
10. (Dough will be sticky.)
11. Divide dough into 30 pieces.
12. Roll each between palms into balls, dusting hands with flour if necessary.
13. Set on baking sheets, spacing 2 inches apart.
14. Fill small bowl with water.
15. Mound sugar on plate.
16. Dip bottom of 2 1/2 inches round glass into water and then into sugar.
17. Press glass down onto 1 dough ball, flattening into 2 1/2 to 3-inch round.
18. Repeat with remaining dough.
19. Sprinkle rounds lightly with sugar.
20. Gently press several glazed almond slivers into each round in flower pattern.
21. Bake until edges of cookies are golden brown, 8 to 10 minutes.
22. Cool on rack.
23. Just before serving, dust cookies with powdered sugar if desired.

butter, almonds slivered, liqueur, flour, salt, butter, sugar, eggs, liqueur, sugar, powdered sugar

Taken from recipeland.com/recipe/v/almond-crisps-amaretto-glazed-a-2964 (may not work)