GOLDEN ALMOND AMARETTI

"In order for the finished cookie to have a chewy texture, it is important that the almonds be very finely ground and the cookies not be overbaked."

FOR THE COOKIES:
2 cups sliced unblanched almonds
1/4 cup sugar, divided
1 1/2 teaspoons ground cinnamon
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
FOR THE GLAZE:
2 large eggs
3 tablespoons Amaretto liqueur
1 cup sliced unblanched toasted almonds, crunched into small pieces with your hand
1/2 cup sugar

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 degrees F. Dab the corners of the jelly roll pans lightly with butter and line with baking parchment. Lightly buffer the parchment.

Place the almonds, 1/4 cup of the sugar, and the cinnamon in the work bowl of a food processor fitted with the steel blade. Process until the mixture begins to clump together, 45 to 60 seconds.

In the bowl of an electric mixer fitted with the paddle attachment, beat the yolks on medium speed, then increase the speed to medium-high. Beat until thickened and lightened in color, 1 1/2 to 2 minutes. Add the remaining 1/2 cup sugar, taking about 1 minute, then mix for another 30 seconds. Beat in the extracts.

Reduce the mixer speed to low and add the almond mixture in two additions.

FOR THE GLAZE:
Place the eggs and the Amaretto in a low, flat dish, such as a pie plate, and whisk to blend. In another low, flat dish combine the crushed almonds and the sugar.

Shape the dough into 1-inch balls. Roll each ball in the egg mixture, then in the almond-sugar mixture. Repeat the dipping procedure before placing the balls on the pans.

Bake the cookies for 10 to 11 minutes, or just until the bottoms are lightly browned. To ensure even browning, toward the end of baking time, rotate the sheets from top to bottom and front to back. Do not overbake. Let rest on the pan for 4 to 5 minutes, then remove to cooling racks.

Storage:
Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen.

Makes 32 (2 1/4-inch) cookies
Source: Great Cookies: Secrets to Sensational Sweets by Carole Walter