Combine flour, almonds, and salt in a bowl and set aside.

Using a mixer with a paddle attachment, beat butter on high speed until light and fluffy, about 3 minutes.

Add granulated sugar, egg yolk, brandy, vanilla and orange zest. Beat until mixed well.

With mixer on low speed, add flour mixture in 3 additions, scraping down sides of bowl as needed. Mix just until combined.

Turn dough out onto a lightly floured surface. Knead until the dough comes together into a ball. Wrap with plastic wrap and place in refrigerator for 30 minutes.

Place oven racks in upper-middle and lower-middle positions. Heat oven to 300 degrees.

Line 2 rimmed baking sheets with parchment paper.

Roll dough into balls, using a heaping tablespoon of dough for each ball. Place on baking sheets spaced 2 inches apart. You should have about 20 balls total.

Bake until bottom edges are just starting to turn light brown, about 20 to 25 minutes. Switch position of pans and rotate halfway through baking time.

Cool cookies for 5 minutes and then transfer to a wire rack.

Sift confectioners' sugar over cookies once completely cooled.