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

1. Preheat oven to 350 degrees.
2. Pulse almonds, flour, salt, and nutmeg in a food processor until fine crumbles form.
3. Cream butter and powdered sugar with a mixer on medium speed until light and fluffy.
4. Beat in vanilla seed and orange zest, then almond mixture.
5. Refrigerate for up to one hour.
6. Roll dough into 1/2" balls.
7. Place on parchment-lines baking sheets, spacing cookies 1" apart.
8. Bake until cookies are set and bottoms are light golden brown, 20-25 minutes.
9. Let cookies cool on sheets on wire racks.
10. Cookies will keep, covered, for up to 5 days.
11. 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)