3 tablespoons almond-flavored liqueur such as amaretto, or 1 tablespon almond extract
1 large eggs separated
2 cups flour all-purpose
2 teaspoons orange peel grated
0.3 teaspoon salt
1 cup sugar
Equipment
bowl
baking sheet
oven
blender
plastic wrap
spatula
rolling pin
Directions
In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth.
Add egg yolk, liqueur, and orange peel and beat until well blended.
In another bowl, mix 2 cups flour, baking powder, and salt.
Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies.
Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
In a small bowl, beat egg white with 1 teaspoon water to blend.
Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
Bake cookies in a 325 regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking.
Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
