Crunchy Orange-Almond Cookies (N'zuddi)

1. 1

   Preheat the oven to 375 degrees F.

2. 2

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

3. 3

   Let cool.

4. 4

   Set aside 36 almonds.

5. 5

   Grind the remaining almonds to a coarse powder in a food processor or in small batches in a coffee grinder.

6. 6

   Transfer to a medium mixing bowl and sift in the flour, baking soda, and baking powder.

7. 7

   In a large mixing bowl, with a wooden spoon, beat the butter and sugar until blended.

8. 8

   Beat the egg, then beat in the orange zest, juice, vanilla, and salt.

9. 9

   Stir in the flour-almond mixture.

10. 10

    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.

11. 11

    Flatten the balls to 1/2 inch thick under your palms, then gently coax the edges inward to create a loose square shape.

12. 12

    Press a whole almond in the center of each cookie.

13. 13

    Bake the cookies for 30 to 35 minutes, or until deep golden brown.

14. 14

    Let cool for 5 minutes before removing from the pans, then cool on a rack.

15. 15

    The cookies will become very crunchy as they cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.