Orange-Almond Sables

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READY IN: 25mins
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350*F.
  • Beat powdered sugar and butter in large bowl with electric mixer at medium speed until light and fluffy.
  • Beat in orange peel and liqueur.
  • Set aside 24 whole almonds.
  • Place remaining cooled almonds in food processor.
  • Process using on/off pulsing action until almonds are ground, but not pasty.
  • Place ground almonds, flour and salt in medium bowl; stir to combine.
  • Gradually add to butter mixture.
  • Beat with electric mixer at low speed until well blended.
  • Place dough on lightly floured surface.
  • Roll out dough with lightly floured rolling pin to just under 1/4-inch thickness.
  • Cut dough with floured 2 1/2-inch fluted or round cookie cutter.
  • Place dough 2 inches apart on ungreased cookie sheets.
  • Lightly brush tops of cookies with beaten egg.
  • Press 1 whole reserved almond in center of each cookie.
  • Brush almond lightly with beaten egg.
  • Bake 10 to 12 minutes or until light golden brown.
  • Let cookies stand 1 minute on cookie sheets.
  • Remove cookies with spatula to wire racks; cool completely.
  • Store tightly covered at room temperature, or freeze up for 3 months.
  • Notes:*To toast almonds, spread in single layer on baking sheet.
  • Bake in preheated 350*F oven 8 to 10 minutes or until brown, stirring twice.
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