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.
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