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Instructions |
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Place almonds adn confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside
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Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 -15 seconds. Add egg and orange juice; combine. Add flour, combine.
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Place two 12 by 16 inches pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2 inch diameter logs. Wrap. Chill for at least 3 hours.
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Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4 inch thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks
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Originally Submitted
4/30/2011
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