On the ninth day of cookies I slaved and baked for thee, some boozy amaretto cookies.

My ninth recipe is a delicious Italian cookie made of almond flour and dipped in nutty amaretto liquor. I’ve been making this nutty delight for about eight years and it’s been a family favorite ever since. I can’t recall where I found the initial recipe but over the years I adapted it to fit my family’s personal tastes.

Amaretto Crescents 

1 cup unsalted butter

3/4 cup sugar

1/4 tsp kosher salt

3/4 cup almond flour

2 -2 1/2 cups all-purpose flour 

Amaretto

Powdered Sugar

Preheat the oven to 350°F and line baking sheets with parchment paper. 

In a large bowl, beat butter until fluffy, add sugar and beat again until fluffy. Scrape down the sides of the bowl and add almond flour and salt.

Add the all-purpose flour a cup at a time until a crumbly cookie mixture forms.  

Bring dough together with your fingers so it’s a cohesive dough. Then break off small pieces and form into crescent shapes. 

Place on cookie sheets and bake for approximately 15 minutes .

While cookies are still warm, brush the cookies with amaretto and then roll them in powdered sugar.

Let cool completely before storing in an airtight container.  

*Notes: 

It’s important to brush liquor on while they are still warm so the amaretto can flavor the cookies

Before serving your Amaretto cookies you can reroll them in powdered sugar to make them look more presentable. It’s not necessary but it does make them look nice.