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1
Preheat your oven to 325 degrees.
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2
Cream the butter until light and fluffy.
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3
Add the well beaten egg, blanched almonds, sugar, extract, spices and flour.
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4
Mix until the mixture is well combined.
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5
On a lightly floured surface roll the almond cookie dough to 1/4 inch thick and cut with round cookie cutters dipped in flour.
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6
Place the almond cookies onto a parchment lined baking sheet.
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7
Bake the almond cookies at 325 degrees for 8 to 10 minutes or until lightly browned.
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8
Meanwhile, toast the additional chopped nuts in a nonstick pan over medium heat.
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9
When the cookies come out of the oven, spritz or drizzle hot cookies with Amaretto, then allow cookies and nuts to completely cool.
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10
Completely.
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11
Really.
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12
Keep your mitts off of them!
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13
:) (This is where the extra 20 minutes of no-work time comes from.
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14
).
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15
Pour the toasted, chopped nuts onto a plate.
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16
Then take one cookie and spread a scoop of gelato (about 1/8 cup, although you can certainly use more if you would like!)
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17
onto it and top with another cookie.
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18
Roll the sandwich in the toasted nuts so that they stick to the exposed gelato on the edge.
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19
You can eat these right away, or place in the freezer, wrapped in plastic wrap, for a yummy treat later.
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20
The serving size is entirely dependent on the size you cut your cookies.
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21
Remember to cut two for each sandwich.
