Italian Amaretto Cookies
2 eggs
3+1/2 cups ground almonds
2 tbsp almond extract
Approx.1/2 cup sugar in a flat dish to roll dough-balls in.
Optional decoration: About 20 whole blanched-almonds, split in half, to press into tops of dough-balls.
Preheat oven to 350°F. Lightly grease several cookie sheets (or use parchment paper). Mix together sugar and eggs to a smooth mixture. Add ground almonds and almond extract and mix well. Roll dough between your palms into one-inch balls, then roll balls in flat dish of granulated sugar to coat lightly. Place each ball on cookie sheet about 1+1/2-inches apart (they spread). If you wish, press a half-almond into the top of each ball for additional decoration. Bake 10-15 minutes, or until cookie bottoms are golden. Cool cookies on baking sheets 5 minutes, then transfer to racks to finish cooling.
I've made these cookies for over 10 years and hubby loves them. (makes about 40 cookies)Enjoy!
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