Almond Shortbread Owls

Heat oven to 350 degrees F. Use a coffee grinder or food processor to grind 3/4 cups sliced almonds into a fine meal. In a large bowl, whisk ground almonds with flour, zest, and salt; set aside. Combine butter, sugar, and extract in a large bowl and beat, using an electric mixer, until smooth. Add flour mixture, and stir until combined. Divide dough in half. Flatten each piece into a 1/2-inch-thick slab and wrap tightly with plastic wrap; refrigerate 1 hour or until firm. Cut circles out of dough using a 2 1/2-inch diameter round cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets. Use scraps of dough to make 1/4 teaspoon rounded balls of dough for the eyes. Lightly press two balls onto the top of each circle and place a whole almond on its side between them for the beak. Insert a chocolate chip in each dough ball to make the pupil. Use sunflower seeds to make the owls' toes. Overlap 3 sliced almonds on each side for wings. Bake about 20 minutes, rotating baking sheets halfway through baking, until the edges of cookies are lightly golden. Let cool on baking sheet for about 5 minutes; transfer to a wire rack to cool completely.