1 1/4 c. sliced almonds
1 1/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/4 lb. (one stick) unsalted butter, room temperature
1/2 c. plus 1 tbsp. light brown sugar
1/2 c. plus 1 tbsp. granulated white sugar
1/2 tsp. vanilla extract
Zest of one-half orange
1 large egg
1 c. bittersweet chocolate chips
In food processor, grind 1/4 cup almonds with 1/2 teaspoon flour. In separate bowl, mix remaining almonds and flour with salt and baking soda. In large bowl, cream softened butter with an electric mixer. Add white and brown sugar. Gradually incorporate vanilla, orange zest, and egg. Mix in ground almonds and almond mixture. Add chocolate chips and mix in with wooden spoon. Wrap dough in plastic and refrigerate for at least one hour or until ready to bake.
Preheat oven to 325 degrees. Break off golf ball-size pieces of dough and gently roll, then press down onto nonstick cookie sheet. Cook for 20 minutes, or until lightly browned on edges. Let cookies cool slightly before transferring to cooling rack. Makes about 30 cookies.