INGREDIENTS
1 Cup (2 sticks) butter, unsalted at room temperature
2 tsp orange blossom water
1/2 tsp almond extract
3/4 Cup granulated sugar
1 tsp dried orange zest
1/2 tsp sea salt, fine
1-1/2 Cups all-purpose flour
1/2 Cup almond meal
2 large egg yolks, at room temperature

STEPS

Place sugar and orange zest in the bowl of a food processor. Pulse for 30 seconds so that ingredients are pulverized and fully combined.

In a large mixing bowl, use the paddle attachment to beat together at medium speed the butter, almond extract, and orange blossom water, until mixture is smooth and creamy. Add the sugar to the dough and beat until sugar is well incorporated, about 1 min. Reduce the mixer speed to low, and add the egg yolks, one at a time, mixing until blended.

Meanwhile, in a separate bowl, whisk together these dry ingredients: flour, almond meal, and salt. Add this flour mixture to the butter/sugar mixture, one third at a time, and beat until just incorporated, but still crumbly.

Divide dough in two batches, and  shape each batch into logs of about 2 inches diameter, and wrap each separately in plastic wrap. Place shaped, wrapped dough logs in refrigerator to chill for at least one hour, preferably 3 hours or longer. This makes the dough easier to slice.

Preheat oven to 350°F. Remove dough from refrigerator and unwrap. Slice dough in 1/4″ to 1/3″ rounds and arrange on the baking sheet, leaving an inch between the cookies. Bake batch until cookies turn golden brown on the edges, about 10-12 minutes. Remove baking sheet from oven, allow to cool for about one minute before transferring to a wire wrack to cool completely.

If there are any leftover cookies, store completely cooled cookies in a sealed container for up to one week.

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3 Responses to Almond Orange Blossom Cookies

  1. Abby Strong says:

    These are delicious – tasted in store this afternoon. I bought Orange Blossom Water just to make them. I do not have a food processor for the orange zest and sugar however. Thoughts?? I’d rather not have to purchase one at the moment.

    • Rory Brown says:

      Hello Abby, I am so glad that you liked the sample, it was so fun to make and tasty too. If you don’t have a food processor you can also just use a blender and maybe 1/2 cup of the sugar and blend it, then you can mix that with the rest of the sugar. If you don’t have either of those things, I don’t know how much the taste would be affected if you just didn’t blend them. They are pretty forgiving cookies.

  2. Abby Strong says:

    Thanks, Rory. I’ll try my blender. I’d like to purchase a food processor at some point but figured there was a way to make this recipe without one!

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