1 c Butter; softened
1 c Sugar
1/4 ts Salt
1 Egg; separated
1 1/2 tb Amaretto (almond) liqueur
2 ts Orange rind; grated
2 c Flour
3/4 c Almonds; sliced
Recipe by: Fannie Farmer Baking Book Preheat the oven to 300 degree and get out a 10 x 15 inch jelly roll pan. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the salt, egg yolk, Amaretto, and orange rind, and beat until blended. Stir in the flour and blend thoroughly. Spread and pat the dough evenly over the bottom of the ungreased pan. Beat the egg white just until foamy, spread it evenly over the dough, then sprinkle the almonds over all. Bake for about 45 minutes, or until lightly golden. Remove from the oven and cut into about 2-inch squares while still warm. NOTES : A delicate almond cookie bar to serve with, or after, dessert. —–