2 sticks butter, softened at room temp.
1 c. sugar
1/4 tsp. salt
1 egg, separated (x-lg. egg)
1 1/2 tbsp. Amaretto liqueur
2 tsp. grated orange rind
2 c. flour
1 c. sliced almonds

Preheat oven to 300 degrees 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 well 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 30 to 45 minutes, or until lightly golden. Remove from the oven and cut into 2-inch squares while still warm. Makes 2 dozen cookies.