Combine flour and 1/8 ts salt on sheet of waxed paper.
Set aside.
Cream sugar, butter and orange zest in mixer until light and fluffy.
Add egg yolk and combine well. On low speed, add flour mixture, allspice and almonds.
Mix well.
Use 1 tb dough per cookie, spacing them 2 inches apart on greased baking sheet.
Gently flatten dough with fingers into 2-inch rounds.
Froth egg and remaining 1/8 ts salt with fork in small bowl.
Lightly brush glaze over cookies.
(Remaining glaze can be refrigerated up to 5 days and used in other baking).
Bake at 35 until cookies are lightly browned around edges, about 11 to 12 minutes.
Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely.
Store at room temperature in airtight tin for up to a week or freeze up to a month, wrapped airtight (thaw at room temperature in wrapping).
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