- 1 C. (2 Sticks) Unsalted Butter, at Room Temperature
- 2 tsp. Orange Blossom Water
- ½ tsp. Almond Extract
- ¾ C. Granulated Sugar
- 1 tsp. Orange Zest
- ½ tsp. Sea Salt, Fine
- 1½ C. All-Purpose Flour
- ½ C. Almond Meal
- 2 Large Egg Yolks, at Room Temperature
- 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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