I first made these cookies like 5 years ago. Ever since then, my coworkers have asked me to make them again every single year. And every year I oblige. Because they are different. And delicious. And easy. And festive. I’m not quite sure how they’re festive, but they are. Just trust me on this.
Here’s what you need: (adapted from epicurious.com)
- 1 1/2 sticks unsalted butter
- 1 1/2 cups finely chopped almonds (I use a food processor)
- 3/4 cup sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons orange zest (or the zest from 1 orange)
- 1/2 teaspoon salt
- 1 large egg, beaten
Preheat your oven to 325 and line 2 baking sheets with parchment paper (a must!!). Melt the butter over medium-low in a saucepan. Once melted, remove from heat and add everything but the egg, mixing with a spoon until just incorporated. Add the egg and mix well.
Add batter by the spoonful onto parchment paper lined baking sheets, leaving 3 inches or so in between each cookie. These babies spread out quite a bit. Bake for 13-17 minutes. You want them to be browned… but once they start to brown, they’ll burn pretty quickly, so keep an eye on them. Transfer paper to wire racks and let cool completely.
See, wasn’t that easy? These cookies will last for a week in an airtight container with wax paper in between each layer at room temperature.