Orange Almond Sables Food

ORANGE SABLE COOKIES

Steps:

• Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside.
• Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
• Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

ORANGE-ALMOND SABLES

Steps:

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

ALMOND SABLé DOUGH

Steps:

• In a bowl, whisk together the all-purpose flour, almond flour, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and confectioners' sugar. Mix on medium-low speed until well combined, about 4 minutes.
• Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In two additions, add the flour mixture, scraping down the sides of the bowl after each addition.
• Turn out the dough onto a clean lightly floured work surface. Divide it in half, shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour, or overnight. (The dough can be frozen for up to 1 month; thaw it overnight in the refrigerator before using.)