1. Combine flour, almonds, and salt in bowl; set aside. Using stand mixer fitted with paddle, beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add granulated sugar, egg yolk, brandy, vanilla, and orange zest and beat until incorporated.

2. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Turn out dough onto lightly floured counter and knead until cohesive ball forms. Wrap dough in plastic wrap and refrigerate for 30 minutes.

3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300°F. Line 2 rimmed baking sheets with parchment paper. Working with 1 heaping tablespoon dough at a time, roll into 20 balls and space them 2 inches apart on prepared sheets (10 per sheet).

4. Bake until bottom edges are very lightly browned, 20 to 25 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely. Sift confectioners sugar over cookies before serving. (Cookies can be stored at room temperature for up to 1 week.)

Makes 20 Cookies