Cream together butter, almond butter and sugar until light and fluffy. Stir in amaretto and almond flour (or ground almonds).  Sift together flour and baking powder and add to butter mixture.  Stir until just combined. Dough will be slightly sticky.

On a lightly floured board, form into a log 2 inches in diameter.  Wrap well in foil and refrigerate until well-chilled, 2 hours or overnight.

When ready to bake, heat oven to 350.

Slice dough into rounds 1/2 inch thick and place on a lightly greased cookie sheet, about 2 inches apart.  Gently press a blanched almond into the center of each cookie.  Bake for 10 to 12 minutes, until cookies are just turning golden.

Remove from oven and cool.  Makes 2 dozen.