COOKING WITH AMARETTO RECIPES

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

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.