INGREDIENTS
1 cup Unsalted Butter+2 tablespoons
1/2 cup Powdered Sugar
2 cups All-Purpose Flour
1/2 cup Cornstarch or Rice Flour
2 cups Almonds, roasted and chopped
1 cup Powdered Sugar (for dusting the cookies)
1 teaspoon Orange Blossom Water
METHOD
You can roast the almonds in a pan by spreading them into one layer on a baking sheet, place it in a preheated oven at 300 F and let it toast for 10 to 12 minutes make sure to stir a couple of times to toast all over perfectly. Let cool completely before using it.
Using a food processor, add the almonds with 1 tablespoon flour (using 1 tablespoon from flour in the recipe). Process until the almonds are finely chopped. The addition of flour will act as a buffer and keep the almonds from turning into butter.
1. Beat the butter and sugar till light and fluffy. Add the flour and the cornstarch or the rice flour. Add the roasted chopped almonds and the orange blossom water. Refrigerate the dough for 30 minutes.
2. Roll out the dough between two sheets of wax paper and cut as half-moons with a cookie cutter or just use any round shaped cup to make the half-moons. Bake in a preheated 350 F oven for 15 minutes or until light golden in color. While still hot, dust with powdered sugar. Cool and serve.
