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.
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.
Serve.
0 servings