Spread almond on a baking tray and toast for 15 minutes, stirring half way through. Almonds will be golden brown. Allow to cool.

Keep aside 36 almonds. Using a food processor grind the almonds to a coarse powder.

Tip ground almond into a mixing bowl and combine with flour, baking soda and baking powder.

Cream butter and sugar in food processor for 20 seconds. Add egg and process to combine. Then add orange rind, orange juice, vanilla and salt, process until just combined.

Scrape butter/sugar mixture into almond/flour and stir until well combined. It may help to get your hands in to mix well.

Divide mixture into three equal portions. Pinch off 12 tablespoons size pieces of dough from one portion. Roll into a ball, flatten then with fingers for into a squarish shape. Place onto baking paper lined tray. Press an almond into the middle of each.

Repeat for remaining two portions of dough.

Bake cookies for 25-30 minutes. Allow to cool 5 minutes on tray then place on cooling rack. Cookies will become very crunchy as they cool.