Makes about 2 dozen cookies
|1-1/2||cups powdered sugar|
|1||cup (2 sticks) butter, softened|
|1||tablespoon finely grated orange peel|
|1||tablespoon almond-flavored liqueur or 1 teaspoon almond extract|
|3/4||cup whole blanched almonds, toasted*|
|1-3/4||cups all-purpose flour|
*To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.
- Preheat oven to 375°F.
- Beat powdered sugar and butter in large bowl with electric mixer at medium speed until light and fluffy. Beat in orange peel and liqueur.
- Reserve 24 whole almonds. Place remaining cooled almonds in food processor. Process using on/off pulses until almonds are ground, but not pasty.
- Combine ground almonds, flour and salt in medium bowl; stir. Gradually add to butter mixture. Beat with electric mixer at low speed until well blended.
- Roll dough on lightly floured surface with lightly floured rolling pin to just under 1/4-inch thickness. Cut dough with floured 2-1/2-inch fluted or round cookie cutter. Place cutouts 2 inches apart on ungreased cookie sheets.
- Lightly brush tops of cutouts with beaten egg. Press one whole reserved almond in center of each cutout. Brush almond lightly with beaten egg. Bake 10 to 12 minutes or until light golden brown.
- Let cookies stand 1 minute on cookie sheets. Remove cookies to wire racks; cool completely. Store tightly covered at room temperature, or freeze up to 3 months.
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