1/2 cup butter or margarine, softened

1 cup sugar

2 large eggs

1 1/2 tablespoons coffee liqueur*

2 1/4 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 tablespoons cocoa

1 (6 oz) can whole almonds (1 cup)

1. Combine butter and sugar in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, beating well. Mix in liqueur.

2. Combine flour and next 3 ingredients; add to butter mixture, beating well. Stir in almonds.

3. Divide dough in half; shape each portion into a 9 x 2 inch log on a greased baking sheet.

4. Bake at 350 degrees for 30 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely.

5. Cut each log diagonally into 1/2 inch thick slices with a serrated knife using a gently sawing motion. Place on ungreased baking sheets.

6. Bake at 350 degrees for 5 to 7 minutes. Turn cookies over, and bake 5 to 7 additional minutes. Remove to wire racks to cool.

*1 1/2 tablespoons chocolate syrup may be substituted.