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1
In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth.
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2
Add egg yolk, liqueur, and orange peel and beat until well blended.
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3
In another bowl, mix 2 cups flour, baking powder, and salt.
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4
Add to butter mixture; stir to mix, then beat until well blended.
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5
Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
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6
Unwrap dough.
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7
On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.
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8
With a floured, 2-inch round cutter, cut out cookies.
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9
Place about 2 inches apart on buttered 12- by 15-inch baking sheets.
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10
Gather excess dough into a ball, reroll, and cut out remaining cookies.
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11
In a small bowl, beat egg white with 1 teaspoon water to blend.
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12
Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
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13
Bake cookies in a 325u00b0 regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking.
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14
Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
