Directions

1. In a food processor, pulse toasted almonds with on/off turns until finely ground. In a medium bowl, combine flour, the ground almonds, ginger, baking soda, cinnamon, salt, nutmeg and cloves; set aside.
2. In a large bowl, beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy. Add egg, molasses and orange peel. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Divide dough in half. Cover and chill for 2 hours or until dough is easy to handle.
3. On a lightly floured surface, roll half of the dough at a time until it is 1/8 to 1/4 inch thick. Cut dough using a 2-inch cookie cutter with scalloped edges. Use a metal spatula to place cutouts 1 inch apart on a parchment paper-lined cookie sheet. Using a 3/4-inch cookie cutter, cut desired shapes from centers of half of the cookies. Reroll scraps as necessary (if needed, chill scraps before rerolling).
4. Bake cutouts in a 350 degree F oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to a wire cooling rack; cool completely.
5. Sift powdered sugar onto the cookies with the centers cut out. Spread about 1 teaspoon of Orange Curd over the bottom sides of the cookies with no cutout centers. Top with the powdered sugar cookies, bottom sides down. Serve within 2 hours. Makes about 48 sandwich cookies.