1. Place almonds and confectioners’ sugar in the bowl of a food processor. Pulse until mixture resembles coarse cornmeal; set aside.
2. Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. With the mixer on low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine.
3. Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
4. Preheat oven to 350 degrees. Line two baking sheets with parchment.  Unwrap logs. Cut into 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool.
5. To make the glaze, melt the chocolate and orange zest in in a double boiler or microwave. With a fork or in a ziploc bag with an edge cut off, carefully drizzle the glaze across the cookies. Allow to harden. Store baked cookies in an airtight container for up to 2 weeks.

Source: Adapted from Martha Stewart