Ingredients
| 1/2 cup | butter or | | margarine, softened | | 1 cup | sugar | | 2 | lg. eggs | | 1-1/2 tbsp. | coffee liqueur* | | 2-1/4 cup | all-purpose flour | | 1-1/2 tsp. | baking powder | | 1/4 tsp. | salt | | 1-1/2 tbsp. | cocoa | | 1 can (6 oz.) | whole almonds |
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Instructions
Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in liqueur. Combine flour and the next three ingredients; add to butter mixture, beating well. Stir in almonds. Divide dough in half; shape each portion into a 9x2-inch log on a greased baking sheet. Bake at 350°F for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely. Cut each log diagonally into 1/2-inch thick slices with a serrated knife using a gentle sawing motion. Place onungreased baking sheets. Bake at 350°F 5-7 minutes. Turn cookies over,and bake 5-7 minutes longer. Remove to wire racks to cool.
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