Whisk together flour, semolina and 1 1/4 tsp cardamom in a medium bowl.

In a large bowl, beat the butter, 1/2 cup + 2 tbsp sugar, and salt until it’s light and fluffy.

Beat in the egg yolk, mix well.

Use a spatula (or your hands) to fold in the flour until it’s just mixed. Add the Amaretto and mix.

Divide the dough in half.

Roll each dough half into a sheet of wax paper and form into a log. Twist up the edges and refrigerate.

Chill until the dough is firm and can be sliced easily. About 1 hour. (Can also be frozen for about 30 minutes.)

Preheat oven to 350 degrees. Mix the remaining sugar and cardamom and spread out onto a plate.

Slice the dough logs into 1/4 inch pieces.

Dip the top side of each cookie into the sugar mixture, and place on a baking sheet.

Bake 12-15 minutes.