1 Beat butter and confectioners' sugar together until light and fluffy. Add in flour, ground almonds, egg yolk and Amaretto; quickly knead into a pliable dough. Wrap dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
2 Preheat oven to 350º F. Line a baking sheet with parchment paper.
3 Shape dough into small balls, approximately 3/4-inch to 1-inch in diameter, and place on prepared baking sheet. Flatten dough balls slightly and place 2 whole almonds in the center of each cookie.
4 Bake for 15 minutes, or until golden brown. Cool in the pan for 5 minutes. Transfer cookies to a wire rack to cool completely. Serve.