¾ cup whole blanched almonds
1½ cups powdered sugar
1 cup butter, softened
1 T finely grated orange peel
1 T almond flavored liqueur or 1 t almond extract
1¾ to 2 cups all purpose flour
¼ t salt
1 large egg, beaten
Preheat oven to 375°F To toast almonds, spread on baking sheet and cool; set aside.
Beat powdered sugar and butter in large bowl with electric mixer until light and fluffy, scraping down side of bowl once. Beat in orange peel and liqueur or almond extract.
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 chopped 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, scraping down side of bowl once.
Place dough on lightly floured surface. Roll out dough with lightly floured rolling pin to just under ¼" thickness. Cut dough with floured 1½" fluted or round cookie cutter. Place dough 2 inches apart on ungreased cookie sheets.
Lightly brush tops of cookies with beaten egg. Press one 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 to 3 months.
Makes about 2 dozen cookies.