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Ingredients

1 cup unsalted butter at room temperature 1 cup confectioners' sugar 2 teaspoons grated orange zest 1 teaspoon amaretto liqueur 1 teaspoon vanilla extract ¼ teaspoon salt 2 cups sifted all-purpose flour ¾ cup sliced almonds, lightly toasted

Nutrition Info

145.3 calories carbohydrate: 13.9 g cholesterol: 20.3 mg fat: 9.3 g fiber: 0.6 g protein: 1.8 g saturatedFat: 5 g servingSize: - sodium: 25.6 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl, beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.
Preheat the oven to 325 degrees F (165 degrees C).
Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.
Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

24 servings

This is a classic Christmas almond shortbread cookie with amaretto.