Almond praline cookies

These take some extra work but they're worth it. Great for holidays or when you just want something a little special.

Set oven to 325 line a cookie sheet with parchment.

Toast in a large heavy pan:

1 1/2 cups almonds

remove from pan and in the same pan,  melt

1/2 cup sugar

When sugar has caramelized, return almonds to pan and toss to coat. Turn out onto parchment lined pan. While almonds cool:

In a large bowl mix until smooth and creamy:

1 cup softened butter
1 egg
Zest of one orange
1 tsp vanilla
1/2 tsp almond extract or a splash of grand mariner, (optional)

When praline almonds are cool, break them up a bit and toss them in the food processor. Pulse until they are mostly pulverized with small almond bits remaining.  

To the food processor, add:

1 cup whole wheat flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt

Pulse to combine.  Add dry ingredients to the bowl of wet ingredients and stir till combined.

Drop onto cookie sheets in large teaspoons.  Cookies will spread. Bake 8-10 minutes or till edges just start to brown.