Amaretto Shortbread Cookie Recipes

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
• Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
• Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
• Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

Steps:

• Heat oven to 325 degree F. Line a 17 x 12 x 1-inch baking pan with nonstick foil.
• Cream together butter and 1-1/2 cups of the sugar, and then add egg yolks, beating mixture until smooth.
• Beat in Amaretto and zest, before stirring in flour and salt.
• Spread dough evenly into pan, making it smooth and flat as possible.
• Brush top of dough with egg white; sprinkle with remaining 2 tablespoons sugar. Bake at 325 degree F for 25 minutes or until brown.
• Turn off oven and allow cookies to sit in oven, with door ajar, for 15 minutes. Cut while slightly warm.

Steps:

• In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth.
• Add egg yolk, liqueur, and orange peel and beat until well blended.
• In another bowl, mix 2 cups flour, baking powder, and salt.
• Add to butter mixture; stir to mix, then beat until well blended.
• Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
• Unwrap dough.
• On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.
• With a floured, 2-inch round cutter, cut out cookies.
• Place about 2 inches apart on buttered 12- by 15-inch baking sheets.
• Gather excess dough into a ball, reroll, and cut out remaining cookies.
• In a small bowl, beat egg white with 1 teaspoon water to blend.
• Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
• Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking.
• Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.