Skill required: Confident Beginner
1/2 lb of clarified butter
1/4 cup powdered sugar
1/3 cup vegetable oil
2 1/2 cups flour
1 cup roasted almonds, roughly chopped
1 shot of amaretto
1 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1 egg yolk
extra powdered sugar for coating
pinch of salt
1. Preheat oven to 350 degrees F.
2. Clarify butter by melting it over low heat, carefully skimming off the milk solids that form at the surface and pouring out the butter fat that remains (also discard any white watery liquid that settles at the bottom). Allow butter to cool.
3. Cream the butter and the sugar until pale and fluffy.
4. Mix in vegetable oil, egg yolk, amaretto and vanilla extract.
5. Slowly incorporate the flour and gently knead until a dough is formed.
6. Fold in the chopped almonds and form cookies into walnut-sized balls.
7. Bake in a 350 degree oven for 20 minutes or until golden brown.
8. Allow cookies to cool, roll them in powdered sugar and store in an airtight container.
Note: Cookies will last up to three months in an airtight container stored in a cool dark place.
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