Cookies, Almond & Orangeflower
https://www.splendidtable.org/story/2021/11/05/orangeflower-water-and-almond-crinkles
INGREDIENTS
- 1½ cups (150 g) almond flour
- 1 cup (120 g) powdered sugar, plus more for dusting
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon orange-flower water
- 1 teaspoon finely grated orange zest
- 1 large egg, lightly beaten
DIRECTIONS
- Preheat the broiler on high. Line a baking sheet with parchment paper.
2. Mix the almond flour, powdered sugar, lemon juice, orange-flower water, orange zest, and half of the beaten egg in a medium bowl. Add a bit more egg until the dough is moist and sticky, almost like thick cake batter. Let the dough sit at room temperature for 10 minutes.
3. Spread some powdered sugar on a plate. Wet your hands and scoop 1 tablespoon of dough into them. Roll it into a 1-inch ball with your palms, then roll it in the powdered sugar. Place the dough on the baking sheet and repeat with the remaining dough.
4. Put the baking sheet in the hot oven, turn it off, and bake the cookies undisturbed for 12 to 15 minutes, until they are cracked and golden brown. Remove from the oven and let the cookies cool on the pan for 10 minutes. They will keep for 1 week in an airtight container.