“These cookies are decorated with sliced almonds and flavored with orange peel and almond-flavor liqueur. Makes a wonderful holiday cookie. Delightful! From Sunset.”
1hr 45mins
36 cookies

Ingredients Nutrition


  1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth.
  2. Add egg yolk, liqueur, and orange peel and beat until well blended.
  3. In another bowl, mix 2 cups flour, baking powder, and salt.
  4. Add to butter mixture; stir to mix, then beat until well blended.
  5. 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.
  6. Unwrap dough.
  7. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.
  8. With a floured, 2-inch round cutter, cut out cookies.
  9. Place about 2 inches apart on buttered 12- by 15-inch baking sheets.
  10. Gather excess dough into a ball, reroll, and cut out remaining cookies.
  11. In a small bowl, beat egg white with 1 teaspoon water to blend.
  12. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
  13. 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.
  14. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

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