How to make it

  • In a mixing bowl cream butter and sugar until light and fluffy then beat in eggs and amaretto.
  • In a separate bowl combine flour, baking powder, nutmeg and salt.
  • Add to the creamed mixture mixing until blended then fold in nuts and coconut.
  • Divide dough in half.
  • On greased and floured baking sheet pat out into logs about 1/2" high, 1-1/2" wide and 14" long.
  • Space at least 2" apart on bake sheet and bake in middle rack of 325 oven for 25 minutes.
  • Transfer from baking sheet to a rack and let cool for five minutes.
  • Place on a cutting board and slice diagonally on a 45 degree angle about 1/2" thick.
  • Lay slices flat on baking sheet and return to oven for 10 minutes longer turning once.
  • Let cool on a rack then store in a tightly covered container.

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