1 1/2 cups (375 ml) unbleached all-purpose flour

3/4 cup (180 ml) ground almonds

1/2 teaspoon (2.5 ml) baking powder

1/4 teaspoon (1 ml) salt

1 cup (250 ml) sugar

6 tablespoons (90 ml) unsalted butter, softened

2 eggs

1 tablespoon (15 ml) almond liqueur (Amaretto)

1 cup (250 ml) almonds, chopped

With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line a baking sheet with parchment paper or a silicone mat.

In a bowl, combine flour, ground almonds, baking powder and salt. Set aside.

In another bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time until smooth. With a spatula, add dry ingredients and liqueur and stir until dough is smooth. Add almonds.

On a generously floured work surface, divide dough into 4 pieces. With your hands, shape into four 25-cm (10-inch) long logs. Place logs on the baking sheet, spacing them evenly. Bake for about 30 minutes or until lightly browned. Let cool for 10 minutes.

With a bread knife, cut each roll into 2-cm (3/4-inch) thick slices.

Place cookies, standing up, on the baking sheet. Bake for 20 minutes or until golden brown and dry. Let cool completely. Delicious with coffee.

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