Ingredients

• 1 1/4 lbs almonds, whole, blanched
• 1 cup sugar
• 2 eggs, beaten lightly
• 2 cups water
• 1/2 cup sugar
• 1 tablespoon orange flower water
• 3 cups confectioners' sugar

Instructions

1. Preheat oven to 350°F.

2. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.

3. Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth.

4. Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and remove to an ungreased cookie sheet. Repeat with the remaining dough.

5. Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.

6. While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10-15 minutes. Remove and cool to room temperature. Stir in the orange flower water.

7. Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the confectioner's sugar to coat well. Place on a rack to dry and repeat with the rest of the cookies.

8. Variations:.

9. Add 1 tablespoon lemon zest to the almond dough if you like.

10. If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon essence instead.