1 cup butter

1 cup sugar

1 egg

1/4 cup Amaretto (almond liqueur)

1 cup finely ground almonds

3 cups flour

1/4 teaspoon salt

Let the butter warm up (but not melt). Beat the butter, sugar and egg together until light and fluffy. Stir in the Amaretto and almonds.

Sift the flour and salt together. Gradually mix it into the wet mixture.

Form the dough into two, three or four 10-inch logs about 1 inch across. Cover and refrigerate for 2-3 hours or overnight. (I like to roll the logs in plastic wrap -- it keeps everything cleaner, and they're all ready to refrigerate.) The cooled dough will be much firmer.

After the dough has cooled, preheat the oven to 350 degees F. Line 2-3 cookie sheets with parchment paper. Unwrap the dough logs and cut them into 1/4-inch slices. Place each slice about an inch apart on the parchment paper (the dough will expand somewhat as it cooks).

Cook about 10 minutes until the cookies are lightly browned. Allow to cool, remove from the parchment paper and serve!

These are dry tea cookies you cut from a log and bake. I discovered them when looking for amaretti cookie recipes, but they're definitely not amaretti (maybe they're considered macaroons, but I associate macaroons with coconut).

You can roll the dough ahead of time and save the logs for baking later. The quick baking time means you can pop in a batch just before you want to serve them.