Recipe courtesy of Victoria Granof
Save Recipe Print
Yield:
Makes about 3 dozen

Ingredients

Directions

Preheat the oven to 375 degrees F.

Spread the almonds on a baking sheet and toast for 15 minutes, or until deep golden brown. Let cool.

Set aside 36 almonds. Grind the remaining almonds to a coarse powder in a food processor or in small batches in a coffee grinder. Transfer to a medium mixing bowl and sift in the flour, baking soda, and baking powder.

In a large mixing bowl, with a wooden spoon, beat the butter and sugar until blended. Beat the egg, then beat in the orange zest, juice, vanilla, and salt. Stir in the flour-almond mixture.

Pinch off a tablespoon of dough at a time, roll into a ball between the palms of your hands, and place 3 inches apart on greased baking sheets. Flatten the balls to 1/2 inch thick under your palms, then gently coax the edges inward to create a loose square shape. Press a whole almond in the center of each cookie.

Bake the cookies for 30 to 35 minutes, or until deep golden brown. Let cool for 5 minutes before removing from the pans, then cool on a rack. The cookies will become very crunchy as they cool.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Crunchy Peanut Pepper Cookies

Recipe courtesy of Samantha Seneviratne

Sweet and Crunchy Low-Fat Cookie

Recipe courtesy of Bill Wavrin

Sweet and Crunchy Low-Fat Cookie

Recipe courtesy of Bill Wavrin

Sweet Peach Sorbet with Crunchy Wafer Cookies

Recipe courtesy of Sandra Lee

Star Anise Ice Cream and Orange, Almond, Cranberry and Semisweet Chocolate Chip Cookie Ice Cream Sandwiches

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories