- ¾ cup slivered almonds, toasted
- 2-¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup butter, softened
- 1 egg
- 1 tsp Amoretti Madagascar Bourbon Vanilla (2 fold) Extract
- ½ tsp Amoretti Lemon Zest Oil Extract
- 8 Tbs Amoretti Organolicious Almond Flavored Blue Agave Nectar
- 12 oz jar Williams-Sonoma Vanilla White Icing
- Food Coloring Paste Set
In a food processor, process the toasted almonds until they are finely ground. Combine the ground almonds, flour and salt in a small bowl and set the bowl aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and agave nectar on medium speed until light and fluffy. Add the egg and the vanilla and lemon extracts and beat until combined, scraping the bowl down occasionally. Add as much flour mixture as you can with the mixer, then use a rubber spatula to fold in any remaining flour mixture. Divide dough in half. Cover; chill for 2 hours or until dough is easy to handle.
Preheat oven to 350℉. Line a baking sheet with parchment paper.
On a lightly floured surface, roll half of the dough at a time until it is 1/4 inch thick. Using Christmas cookie cutters, cut out the cookies and place them 1 inch apart on the cookie sheet.
Bake for 8 to 12 minutes or until edges are light brown and centers are set. Cool on cookie sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Divide the icing into several different portions, leaving one portion white. Color the remaining portions with the food coloring and frost and decorate as desired. Once the frosting dries completely, pipe on lines and bows so the cookies resemble gifts.