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24 cookies

Ingredients Nutrition


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

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