Preheat oven to 350 degrees F and line baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, egg and almond extract. Beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Stir in the almonds and orange zest.
Using a medium cookie scoop, drop the dough by 1 1/2 tablespoons 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 9-10 minutes, or until bottoms are very slightly golden. Let cool.
Make The Icing
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the powdered sugar, milk and extract. Beat on medium speed until icing is smooth.
Assemble The Cookies
Drizzle icing over the cooled cookies, top with orange zest and serve! Store in an airtight container for up to 5 days.
Notes
Use a medium cookie scoop for best results. If you do not have a cookie scoop, scoop out rounded tablespoons of batter and roll into balls using your hands.
Be careful not to over-bake these! They are pretty quick bakers, so start looking for that light golden bottom around the 8-minute mark.
Promise me you will not skip out on the orange zest. That one simple little ingredient sends these cookies over the edge of cookie greatness.
Almond Cookies will stay fresh for up to 5 days in an air-tight container at room temperature, or freeze for 4-6 months.
Replace half of the flour in the recipe with almond flour for an EXTRA punch of almond flavor.