Source: Martha Stewart's Holiday Cookies 2005
1 1/4 cups whole blanched almonds (6 1/4 ounces)
1 cup confectioners' sugar
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons finely grated orange zest(2 to 3 oranges)
1 large egg
1 tablespoon freshly squeezed orange juice
1 1/2 cups all-purpose flour
1 cup sanding or granulated sugar, for rolling.
1. Place almonds and sugar in the bowl of a food processor. Process until the mixture resembles coarse cornmeal, and set aside.
2. Place butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add the almond mixture, and beat until combined, 10 to 15 seconds. Add egg and lemon juice, and combine. Add flour, and beat until combined. Wrap in plastic; store, refrigerated, up to 1 week, or freeze up to 3 months.
I talked about this recipe HERE.