Almond Orange Blossom Cookies
Servings
36
Servings
36
Ingredients
Instructions
  1. In a large bowl, beat butter & orange blossom water together until smooth & creamy. Add sugars & salt; continue beating for about 1 minute. Add egg yolks & zest; beat on low until well blended.
  2. In another bowl, whisk together flour & almond meal. Combine flour mixture with wet mixture, mixing only until combined. DO NOT OVER MIX.
  3. Using a rubber spatula, transfer this soft, sticky dough to a piece of plastic wrap & gently form into a disk. Wrap the disk & refrigerate for at least 3 hours or overnight.
  4. Preheat oven to 350 F. Line two baking sheets with parchment paper. Remove disk from refrigerator. On a lightly floured work surface or between two sheets of parchment paper, roll out dough to 1/2-inch thickness. Using a 2-inch round cookie cutter with a fluted edge, cut out cookies & place on baking sheets.
  5. Top cookies with sliced almonds. Bake for 12-15 minutes. When baked, cookies should have a light brown bottom, light golden edges & pale tops. Remove from oven, letting them rest on baking sheet for a couple of minutes before carefully sliding parchment paper with cookies onto a rack. DO NOT OVER BAKE! The cookies finish setting up as they cool.
Recipe Notes
  • If you would rather not cut them out with a cookie cutter,  just form a log when you wrap the dough in the plastic wrap. After refrigerating, unwrap, slice & bake.