Orange-Almond Lace Cookies

Recipe from Epicurious Bon Appetit/December 1999, tested in Jean's Kitchen and tasted by Alice's husband.

My good buddy, Jean, made these for the Lost River Market & Deli Open House. They were delicious. Many people, including my husband, asked me to get the recipe. Jean and I often use the same recipe resources and so I wasn't surprised when she told me she got it from Epicurious. (The link is on this blog.) So here it is! Parchment paper can be found at the Lost River Market & Deli. You can find almonds in the bulk section there as well. Be sure to use fresh oranges for the peel and only use the orange part, not the bitter white pith beneath.

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups finely chopped almonds
3/4 cup sugar
1 tablespoon all purpose flour
2 teaspoons grated orange peel
1/2 teaspoon salt
1 large egg, beaten to blend

Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).
Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.)
Makes about 24.

Suggestions for variations that worked from the reviewers at Epicurious:
Dipping or drizzling these with melted dark chocolate takes them up a big notch, but they're great either way.
Replace the orange peel with a couple of teaspoons of Grand Marnier.