Preheat oven to 375ºF. Spread almonds in a single layer on a baking sheet. Bake for 8-10 minutes or until golden brown, stirring frequently. Remove almonds from baking sheet and cool. Set aside.
In a large bowl, beat confectioners sugar and cutter, with an electric mixer, until light and fluffy. Beat in orange peel and liqueur or extract.
Set aside 24 almonds. Place remaining almonds in a food processor or blender. Pulse the almonds until chopped but not pasty. Place chopped almonds, flour and salt in medium bowl; stir to combine. Gradually add to butter mixture. Beat at low speed until well blended.
Place dough on a lightly floured surface. Roll out dough to ¼” thickness. Cut dough with a floured 2-1/2” fluted or round cookie cutter. Place dough 2” apart on ungreased sheets.
Lightly brush tops of cookies with beaten egg. Press one whole reserved almond in center of each cookie. Brush almond lightly with beaten egg. Bake 10-12 minutes or until light golden brown.
Let cookies stand 1 minute on cookie sheets before removing to wire racks to cool completely.
Store in airtight container.