These twice-baked almond- and orange-flavored cookies are wonderful on cookie trays or served with fresh fruit or ice cream. Dip one edge of the crunchy slices into melted chocolate to dress them up for a special celebration.
Nutrition per serving may change if servings are adjusted.
¾ cup sugar
½ cup butter, softened
5½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅓ cup slivered almonds, toasted and chopped (see Tips)
1 tablespoon finely shredded orange peel
Preheat oven to 350°F. In large bowl, combine sugar, butter and eggs. Beat with electric mixer on low to medium speed until combined. Beat in 2 cups of the flour, the baking powder, and salt. Stir in remaining flour, the almonds, and orange peel.
Divide dough in half. Shape each half into 10-inch roll. Place on ungreased cookie sheet; flatten slightly until about 3 inches wide. Bake about 20 minutes or until toothpick inserted near center comes out clean. Cool on cookie sheet for 30 minutes.
Preheat oven to 350°F. Cut each roll into ½-inch slices. Place, cut sides down, on ungreased cookie sheet. Bake for 8 minutes. Turn slices over and bake for 7 to 9 minutes more or until golden and crisp. Transfer to wire rack; cool.
Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
To make ahead: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month.