Ingredients
The following ingredients have 4 Servings
- 2 cups all-purpose flour ((10 ounces))
- 1/2 cup blanched sliced almonds, (toasted and chopped fine)
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter, (softened)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon brandy
- 2 teaspoons vanilla extract
- 1 teaspoon grated orange zest
- 1/4 cup confectioners' sugar
Instruction
- Combine flour, almonds, and salt in a bowl and set aside.
- Using a mixer with a paddle attachment, beat butter on high speed until light and fluffy, about 3 minutes.
- Add granulated sugar, egg yolk, brandy, vanilla and orange zest. Beat until mixed well.
- With mixer on low speed, add flour mixture in 3 additions, scraping down sides of bowl as needed. Mix just until combined.
- Turn dough out onto a lightly floured surface. Knead until the dough comes together into a ball. Wrap with plastic wrap and place in refrigerator for 30 minutes.
- Place oven racks in upper-middle and lower-middle positions. Heat oven to 300 degrees.
- Line 2 rimmed baking sheets with parchment paper.
- Roll dough into balls, using a heaping tablespoon of dough for each ball. Place on baking sheets spaced 2 inches apart. You should have about 20 balls total.
- Bake until bottom edges are just starting to turn light brown, about 20 to 25 minutes. Switch position of pans and rotate halfway through baking time.
- Cool cookies for 5 minutes and then transfer to a wire rack.
- Sift confectioners' sugar over cookies once completely cooled.
