Almond-Orange Cookies
- 5 ounces blanched almonds, toasted (1 cup)
- 2 cups all-purpose flour
- 12 teaspoon salt
- 1 pinch ground nutmeg
- 8 ounces unsalted butter, softened
- 1 cup powdered sugar (plus more for rolling)
- 1 vanilla bean, split and scraped (reserve pod for another use)
- 1 teaspoon finely grated orange zest
- Preheat oven to 350 degrees.
- Pulse almonds, flour, salt, and nutmeg in a food processor until fine crumbles form.
- Cream butter and powdered sugar with a mixer on medium speed until light and fluffy.
- Beat in vanilla seed and orange zest, then almond mixture.
- Refrigerate for up to one hour.
- Roll dough into 1/2" balls.
- Place on parchment-lines baking sheets, spacing cookies 1" apart.
- Bake until cookies are set and bottoms are light golden brown, 20-25 minutes.
- Let cookies cool on sheets on wire racks.
- Cookies will keep, covered, for up to 5 days.
- Just before serving, roll cookies in powdered sugar.
blanched almonds, flour, salt, ground nutmeg, unsalted butter, powdered sugar, vanilla bean, orange zest
Taken from www.food.com/recipe/almond-orange-cookies-352471 (may not work)