2 tbsp Molases
1 cup almonds, ground toasted
1/2 tsp lemon rind, grated
1 tsp almond extract
1/2 cup amaretto ligueur
2 cup pastry fluor, whole wheat
Cream together butter and molasses. Add eggs, ground almonds, lemon rind and almond extract, mix well. Stir in amaretto alternately with fluor. Drop by teaspoons onto unoiled cookie sheets.
Bake at 350ºF (175ºC) for 12-15 minutes. Cookies will be golden brown when done.