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Description Edit

Makes about 3½ dozen cookies.

IngredientsEdit

DirectionsEdit

  1. Grind ½ cup almonds in food processor or blender.
  2. Stir together flour, ground almonds and baking soda; set aside.
  3. Beat butter and powdered sugar in large bowl until light and fluffy.
  4. Add egg, orange peel and almond extract; beat on low speed until blended.
  5. Add flour mixture; beat on low speed until blended.
  6. Shape dough into two logs, about 1½ inches in diameter.
  7. Refrigerate dough about 15 minutes, if necessary, before shaping.
  8. Wrap each roll separately in wax paper or plastic wrap; refrigerate until well chilled, at least two hours.
  9. Heat oven to 375°F.
  10. Lightly grease cookie sheets.
  11. Slice dough into ½-inch-thick slices.
  12. Place on cookie sheet about 2 inches apart.
  13. Bake 6 to 8 minutes or until edges are lightly browned.
  14. Immediately place 3 baking pieces and 3 almond slices on top of each cookie, pressing down lightly.
  15. Remove from cookie sheet to wire rack.
  16. Cool completely.

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