Via Martha Stewart - adapted by Isabelle
200 g (1 cup - 2 sticks) unsalted butter, softened
115 g (1 cup) confectioners' sugar, plus more for rolling
15 g (1 tbs) finely grated orange zest
1 vanilla bean, split and scraped
10 ml (2 tsp) almond extract
2,5 ml (1/2 tsp) salt
90 g (1 cup) ground almond
240 g (2 cups) all-purpose flour
Preheat oven to 325°F (180°C).
Cream butter and confectioners' sugar with a mixer on medium speed until light and fluffy.
Beat in vanilla seeds, almond extract and orange zest, then flour and ground almond.
Refrigerate for up to 1 hour.
Roll dough into 1 inch balls.
Place on parchment-lined baking sheets, spacing cookies 1 inch apart.
Bake until cookies are set and bottoms are light golden brown, 18 to 20 minutes.
Let cookies cool on sheets on wire racks.
Just before serving, roll in confectioners' sugar.
Bon Appétit!