Ingredients

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
2 1/4 cups (one 10-ounce package) whole blanched almonds, ground
1 large egg
2 1/2 teaspoons cinnamon
Grated zest of 1 orange
Grated zest of 1 lemon
1/4 cup brandy (optional: orange juice)
3 1/3 cups flour
1/2 teaspoon baking powder
1 large egg, beaten lightly, for glaze

Directions

With an electric mixer on medium speed, cream the butter with the sugar until well combined. Add ground almonds and egg and beat until blended. Add cinnamon, orange and lemon zests and brandy or orange juice, and beat until smooth.

In a separate bowl, stir together the flour and the baking powder. Add to the butter mixture and mix just until combined, no longer. (Dough will be stiff.) Divide the dough into quarters and wrap each in plastic wrap. Refrigerate for at least 1 hour.

Preheat oven to 350 F. Lightly butter 2 or 3 baking sheets.

Remove one-quarter of the dough from the refrigerator, unwrap it and place it on a lightly floured surface. Roll it to slightly less than 1/4-inch thick. With a star-shaped cookie cutter about 2 inches wide (or other shape) cut cookies and arrange on baking sheets, leaving 1/2 inch between. Repeat with remaining dough. Brush cookie tops lightly with the egg glaze.

Bake 10 to 12 minutes, or until lightly golden on top. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Store in an airtight container in layers separated by wax paper. Makes about 7 dozen small cookies. From: David Paulstich, executive chef of The Mark, New York.