30g slivered almonds
3/4 cup plain flour
1/4 cup ground almonds
1/4 cup sugar
60g unsalted butter
1 egg yolk
1 tablespoon maraschino liqueur (or another liqueur)
Preheat oven @ 180 degrees C, Place almonds on paper lined tray to bake into oven for 5 mins.
Lightly grease and line cookie bake trays.
Sift flour into mixer bowl, add sugar and ground almonds,
then rub butter into the mix until a breadcrumb crumble is created.
Add liqueur and yolk and mix into a soft dough.
Lightly flour work bench area and roll dough out to 3mm thickness.
Using a 6 cm fluted round cookie cutter, arrange on trays 1 cm apart.
Bake for 10 mins. or until lightly golden brown.
Remove from bake trays, and cool on wire racks.
While cookies are cooling, the Maraschino icing can be made.
1/2 cup icing sugar
1 teaspoon maraschino liqueur
2 teaspoon kettle boiled filtered water, approx.
Sift icing sugar into mixing bowl, then add liqueur and water until a smooth thin icing is achieved.
If icing is too thick, just add a little more water as needed.
Ice the Almond Maraschino Cookies with icing, then sprinkle with the slithered almonds on top.