For soft and chewy cookies, bake these just a couple of minutes less than the recipe directs.

3 cups slivered almonds, toasted 1 1/4 cups powdered sugar 3 large egg whites

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3 tablespoons amaretto liqueur
1 teaspoon vanilla extract

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Place 1 1/2 cups almonds in large bowl and sift 1/2 cup powdered sugar over; toss to coat. Whisk 1 egg white to blend in small bowl. Add 1 tablespoon egg white to nuts and toss to blend. Spread mixture in even layer over prepared baking sheet. Bake until almonds are golden and coating is dry, about 10 minutes. Cool completely