Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Almond-Orange Cookies 3.5 (8) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 14, 2020 Print Share Share Tweet Pin Email Servings: 90 Yield: 90 cookies These cookies get tossed in confectioners' sugar and resemble little snowballs. Ingredients 5 ounces whole blanched almonds, toasted (1 cup) 2 cups all-purpose flour ½ teaspoon salt Pinch of ground nutmeg 8 ounces (2 sticks) unsalted butter, softened 1 cup confectioners' sugar, plus more for rolling 1 vanilla bean, split and scraped, pod reserved for another use 1 teaspoon finely grated orange zest Directions Preheat oven to 325 degrees. Pulse almonds, flour, salt, and nutmeg in a food processor until fine crumbs form. Cream butter and confectioners' sugar with a mixer on medium speed until light and fluffy. Beat in vanilla seeds and orange zest, then almond mixture. Refrigerate for up to 1 hour. Roll dough into 1/2-inch balls. Place on parchment-lined baking sheets, spacing cookies 1 inch apart. Bake until cookies are set and bottoms are light golden brown, 20 to 25 minutes. Let cookies cool on sheets on wire racks. Just before serving, roll in confectioners' sugar. Cook's Notes Cookies will keep, covered, for up to 5 days. Print