Amaretto and almonds make this buttery cookie a favorite of almond lovers!

8	Oz.	Butter - softened
1	Cup	Sugar
1/4	Tsp.	Salt
1	Egg	Separated
1 1/2	Tbsps.	Amaretto
2	Tsps.	Orange rind - finely grated
2	Cups	Flour
3/4	Cups	Almonds, sliced

• Preheat oven to 300° and get out a 10" x 15" jelly roll pan.
• Combine butter and sugar in a mixing bowl and beat until smooth.
• Add salt, egg yolk, amaretto and orange rind and beat until blended.
• Stir in the flour and blend thoroughly.
• Spread and pat the dough evenly over the bottom of the ungreased pan.
• Beat the egg white just until foamy, spread it evenly over the dough.
• Sprinkle almonds over all.
• Bake for 45 minutes or until lightly golden.
• Remove from oven and cut into 2" squares while still warm.

  YIELD: 40 squares