|Blanched almonds||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated orange peel||2 Tablespoon, dried|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground allspice||1 1⁄2 Teaspoon|
|Muscadelle||1⁄2 Cup (8 tbs)|
|Colored sugar||1 Tablespoon|
Melt 1/2 teaspoon butter in skillet; add almonds and brown over low heat.
Cream 1/2 cup butter; gradually beat in sugar; add orange peel and almonds.
Sift flour with baking powder and spices; add alternately with wine to butter mixture.
Chill for 1 hour.
Turn out on sugared board; pat or roll gently to 1/3-inch thickness.
Cut with 1 1/2 -inch scalloped cookie cutter, put on greased cookie sheets.
Bake in preheated mod- erate oven (350°F.) for 12 to 15 minutes.
While hot, frost and sprinkle with colored sugar.