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.
Preheat oven to 350 degrees 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 degrees F. Cut each roll into 1/2-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.
1/2 fat, 1/2 other carb, 1/2 starch