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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 cup butter or margarine, softened |
1 cup sugar |
2 large eggs |
1 1/2 tablespoons coffee liqueur |
2 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 1/2 tablespoons cocoa |
1 (6-ounce) can whole almonds (1 cup) |
Directions:
1. Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in liqueur.
2. Combine flour and next 3 ingredients; add to butter mixture, beating well. Stir in almonds.
3. Divide dough in half; shape each portion into a 9- x 2-inch log on a greased baking sheet.
4. Bake at 350° for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely.
5. Cut each log diagonally into 1/2-inch-thick slices with a serrated knife using a gentle sawing motion. Place on ungreased baking sheets.
6. Bake at 350° for 5 to 7 minutes. Turn cookies over, and bake 5 to 7 additional minutes. Remove to wire racks to cool.
7. *1 1/2 tablespoons chocolate syrup may be substituted.
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