Triple Sec Shortbread | Two Jade Bowls

Ingredients

• 2 large egg yolks
• 2 tablespoons triple sec
• 1 teaspoon pure vanilla extract
• 2 cups (284 g) all purpose flour, plus more for dusting
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (60 g) powdered sugar
• 1 tablespoon orange zest (I used a heaping tablespoon)
• 1/2 teaspoon salt
• 2 sticks (227 g) unsalted butter (preferably good Irish or French butter), at room temperature, cut into 1-inch pieces
• about 1 cup slivered almonds, for sprinkling
• sanding sugar, for sprinkling