Ingredients Jump to Instructions ↓

  1. 1/2 cup vegetable shortening

  2. 3/4 cup powdered sugar

  3. 1 egg yolk

  4. 3 Tablespoons Amaretto di Saronno, divided use

  5. 3 Tablespoons fresh lemon juice

  6. 1 Tablespoon grated lemon zest

  7. 2 cups all-purpose flour

  8. 1 teaspoon baking powder

  9. 1 egg white, lightly beaten

  10. 1/2 cup unsalted, skinned almonds, finely ground

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat oven to 350 degrees F. Lightly spray 2 baking sheets with nonstick cooking spray.

  3. 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 .

  4. Bake 10 minutes, or until golden brown. Transfer cookies to a wire rack and cool. Store at room temperature in an airtight container.

  5. 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)

  6. Reprinted with permission.


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