<p>Soften butter either by leaving it on the table for a few hours or
using the defrost setting on your microwave. With a fork, blend butter,
sugar, and coriander until fully combined. Work in baking powder and
then flour, a little at a time, until fully combined, then add milk and
amaretto. This should give a medium-density, relatively brittle dough.</p>Roll
the dough into a cylinder, wrap it in plastic wrap, and leave it in the
freezer for 20 minutes, while you preheat the oven to 350F/180C. Slice
the roll into discs about 1/4″ thick and lay them on a greased baking
sheet. Press an almond into the centre of each. Bake for 9m, then paint
with melted butter and coriander, and bake another 8m. Biccies should be
brown around the edges when you take them out. Let cool for at least 5m
before serving.