Almond Meltaways

Ground almonds and amaretto double the almond flavor of these tender butter cookies.

Recipe from Family Circle
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  • 1 cup blanched whole almonds (6 ounces)
  • 1 3/4 cups all-purpose flour
  • 1/2 cup confectioners sugar
  • 1/8 teaspoon salt
  • 3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
  • 2 tablespoons amaretto liqueur
  • 2 cups confectioners sugar
  • 2 tablespoons milk
  • White non-pareils OR sprinkles
Finely grind almonds in food processor. Add flour, confectioners sugar and salt. Pulse to evenly blend. Add butter and amaretto; pulse until dough begins to come together.
With floured hands, roll dough into 3/4-inch balls. Place 1-1/2 inches apart on ungreased baking sheets. Place in refrigerator for 30 minutes.
Heat oven to 350 degrees F.
Bake cookies until golden brown, about 15 minutes. Remove to rack; let cool completely.
In cup, stir together confectioners sugar and enough milk for good glazing consistency. Spoon 1/2 teaspoon glaze onto each cookie, letting glaze drip down sides. Let dry slightly. Top with non-pareils or sprinkles.

nutrition information

Per Serving: cal. (kcal) 53, Fat, total (g) 3, chol. (mg) 5, sat. fat (g) 1, carb. (g) 6, fiber (g) 0, pro. (g) 1, sodium (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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