2 c  All-purpose flour; more if n
    1/2 c  Ground almonds
      1 c  Sugar
      2    Eggs
    1/4 c  Dark rum
    1/4 c  Amaretto; or nocello
      1 ts Vanilla extract
    1/2 ts Ground cinnamon
      2 ts Baking powder
      1 c  Walnuts
      1 c  Blanched almonds; whole
  Recipe by: Glorious Liqueurs, Mary Aurea Morris
       Preheat oven to 350 degrees; lightly grease 2 cookie sheets with
  softened butter and dust with flour, shaking off the excess. In a large
  bowl, combine the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla
  extract, cinnamon and baking powder; beat with a heavy wooden spoon until
  well blended. Stir in the walnuts and whole almonds. The dough should be
  soft and a bit sticky, but it should hold its shape when picked up. If it
  is too runny, add more flour. With your hands, scoop up half of the dough;
  shape into a long cylinder, about the length of a roll of paper towel.
  Place on the cookie sheet so that it does not touch the edge of the pan.
  Repeat with the second half of the dough. Bake for 45 to 60 minutes, or
  until golden brown and firm. They will spread during baking. Remove the
  cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes.
  Carefully loosen the cylinders from the cookie sheets, using metal
  spatulas.  Let stand on a cutting board until almost at room temperature.
  With a serrated bread knife, cut each of the cylinders into crosswise
  slices about 1-inch thick. Place the sliced, a cut side up, on the cookie
  sheets.  Return the cookie sheets to the oven for about 10 to 15 minutes to
  let the cookies out and turn slightly golden. Cool completely before
  storing.  Penny Halsey (ATBN65B).
-----