| 1 | For almonds: melt butter in heavy small skillet over medium heat. |
| 2 | Add almonds and amaretto and stir until almonds are golden brown, about 5 minutes. |
| 3 | Cool on paper towels. |
| 4 | For dough: preheat oven to 350°F. |
| 5 | Lightly grease 2 large baking sheets. |
| 6 | Sift 1 cup flour with salt into small bowl. |
| 7 | Using electric mixer, cream butter with ?cup sugar in large bowl until light and fluffy. |
| 8 | Blend in egg and amaretto. |
| 9 | Add flour and mix until dough binds. |
| 10 | (dough will be sticky). |
| 11 | Divide dough into 30 pieces. |
| 12 | Roll each between palms into balls, dusting hands with flour if necessary. |
| 13 | Set on baking sheets, spacing 2 inches apart. |
| 14 | Fill small bowl with water. |
| 15 | Mound sugar on plate. |
| 16 | Dip bottom of 2-? round glass into water and then into sugar. |
| 17 | Press glass down onto 1 dough ball, flattening into 2-? to 3-inch round. |
| 18 | Repeat with remaining dough. |
| 19 | Sprinkle rounds lightly with sugar. |
| 20 | Gently press several glazed almond slivers into each round in flower pattern. |
| 21 | Bake until edges of cookies are golden brown, 8 to 10 minutes. |
| 22 | Cool on rack. |
| 23 | Just before serving, dust cookies with powdered sugar if desired. |
