Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Cream softened butter and sugar together. Add Superfine almond flour, orange zest, salt and vanilla extract and beat until combined.
Use a cookie scoop to scoop 1 inch balls of dough. Space 1 1/2 to 2 inches apart on prepared cookie sheets. Roll balls in the palm of your hand until round.
Bake for 8 - 10 minutes or until just beginning to turn golden brown. Meanwhile, combine granulated sugar and cinnamon to make cinnamon sugar to sprinkle on top.
Remove from oven and sprinkle with a pinch of cinnamon sugar. Let cool on baking sheet for 10 minutes, then remove to wire rack to cool completely. Store in an airtight container. These cookies freeze well.
To keep these cookies light and delicate, use blanched Super-Fine Almond Flour, not Natural Super-Fine Almond Flour.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com