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1
Preheat oven to 350F.
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2
Line heavy large baking sheet with parchment paper.
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3
Place 1 1/2 cups almonds in large bowl and sift 1/2 cup powdered sugar over; toss to coat.
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4
Whisk 1 egg white to blend in small bowl.
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5
Add 1 tablespoon egg white to nuts and toss to blend.
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6
Spread mixture in even layer over prepared baking sheet.
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7
Bake until almonds are golden and coating is dry, about 10 minutes.
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8
Cool completely.
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9
Transfer candied almonds to processor.
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10
Using on/off turns, process until almost all almonds are coarsely chopped and some fine crumbs form.
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11
Transfer chopped candied almonds to small bowl.
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12
Line 2 large baking sheets with parchment paper.
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13
Finely chop remaining 1 1/2 cups slivered almonds in processor.
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14
Add flour, baking soda, and salt.
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15
Blend until nuts are very finely ground.
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16
Using electric mixer, beat butter, 3/4 cup sugar, and remaining 3/4 cup powdered sugar in large bowl until well blended.
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17
Add remaining 2 egg whites, amaretto, and vanilla.
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18
Beat until well blended.
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19
Gradually mix in flour-almond mixture.
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20
Stir in chopped candied almonds.
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21
Working in 2 batches and using small ice cream scoop or tablespoon, spoon 2 level tablespoonfuls dough in mound for each cookie, forming about 12 mounds on each sheet and spacing 2 inches apart.
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22
Bake until cookies are golden brown, about 14 minutes.
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23
Cool slightly on baking sheets.
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24
Transfer cookies to rack and cool completely.
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25
(Can be made 3 days ahead.
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26
Store airtight at room temperature.)
