This is a classic Christmas almond shortbread cookie recipe. The almond flavor is even more amplified in this holiday recipe by the addition of a small amount of Amaretto, a sweet almond flavored liquor.
Important note about properly measuring flour using measuring cups:
The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough!
In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.
With mixer on low speed, add flour and mix until dough forms.
Using rubber spatula, mix in almonds.
Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.
Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on un-greased baking sheet 1 inch apart. Bake until edges are golden, about 12 minutes.
Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
Recipe adapted from Martha Stewart.