Almond Crisps with Amaretto-Glazed Almonds

Two layers of amaretto flavor go into these elegant press cookies. The slivered almonds get toasted in butter with amaretto until golden and sticky, and amaretto also goes directly into the buttery cookie dough. The result is a warm almond-liqueur note that carries through every bite.

The technique for shaping is clever. Instead of a cookie cutter or rolling pin, you dip the bottom of a round glass into water, then press it into sugar, then press that sugared base down onto each dough ball to flatten it into a crisp round. The sugar clings to the cookie surface and caramelizes lightly at the edges during baking.

Arrange a few glazed almond slivers on each round in a flower pattern before baking. They press in gently and hold their position, creating a decorative finish that looks far more effort-intensive than it actually is.

The dough is sticky, and the directions acknowledge this. Keep a small bowl of water nearby and flour your hands as needed while rolling the balls.

Pro Tips

• Both butter and egg should be at room temperature before mixing or the dough won’t come together smoothly
• Cool the glazed almonds on paper towels completely before pressing them into the dough, or the residual heat softens the cookies unevenly
• Dust with powdered sugar just before serving, not ahead of time, or it absorbs into the surface

Variations

• Non-alcoholic version: Substitute almond extract (¼ teaspoon per tablespoon of amaretto) for a family-friendly version
• Dark chocolate drizzle: A light drizzle of melted dark chocolate after cooling adds a bittersweet contrast to the sweet almond topping