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1
Preheat oven to 350*F.
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2
Beat powdered sugar and butter in large bowl with electric mixer at medium speed until light and fluffy.
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3
Beat in orange peel and liqueur.
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4
Set aside 24 whole almonds.
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5
Place remaining cooled almonds in food processor.
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6
Process using on/off pulsing action until almonds are ground, but not pasty.
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7
Place ground almonds, flour and salt in medium bowl; stir to combine.
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8
Gradually add to butter mixture.
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9
Beat with electric mixer at low speed until well blended.
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10
Place dough on lightly floured surface.
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11
Roll out dough with lightly floured rolling pin to just under 1/4-inch thickness.
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12
Cut dough with floured 2 1/2-inch fluted or round cookie cutter.
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13
Place dough 2 inches apart on ungreased cookie sheets.
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14
Lightly brush tops of cookies with beaten egg.
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15
Press 1 whole reserved almond in center of each cookie.
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16
Brush almond lightly with beaten egg.
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17
Bake 10 to 12 minutes or until light golden brown.
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18
Let cookies stand 1 minute on cookie sheets.
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19
Remove cookies with spatula to wire racks; cool completely.
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20
Store tightly covered at room temperature, or freeze up for 3 months.
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21
Notes:*To toast almonds, spread in single layer on baking sheet.
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22
Bake in preheated 350*F oven 8 to 10 minutes or until brown, stirring twice.
