|Flour||2 1⁄2 Cup (40 tbs)|
|Split blanched almonds||1 Cup (16 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Pure almond extract/Amaretto||2 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Shortening||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
In a medium bowl, combine flour, baking soda and salt.
Blend well the shortening and sugar in a processor.
Add almond extract, when shortening and sugar is light and fluffy.
Stir in eggs, one at a time and beat thoroughly.
Stir in the flour mixture slowly and ground almonds.
Cover bowl and let it cool for 4 hours or refrigerate it overnight.
Preheat oven to 350°F.
Make the dough into 4 parts and form each part in to a cylindrical shape of 1 inch diameter each.
Cut each log into 1 inch sections. Roll each section into 1 inch balls, pressing an almond half into the center of each.
Bake for 10-12 minutes.