Orange Blossom Almond Ghriba (Cookie)

Makes about 32 cookies if using a #100 scoop.

2/3 cup plus 2 tablespoons (6 oz / 160 g) granulated sugar, divided
2 3/4 cups ( 5.4 oz /300 g) ground almonds
2 large eggs, room temperature
2 tablespoons (1 oz / 30 g) unsalted butter, softened
1 ½ teaspoons baking powder
1 teaspoon orange blossom or rose water
½ teaspoon kosher salt
2/3 cup (oz/100 g) confectioners’ sugar, for coating

Place 1/3 cup of sugar, ground almonds, eggs, butter, baking powder, orange blossom water and salt in a large bowl and using your fingers or a large wooden spoon (I used a wooden spoon) mix together until you have a smooth and slightly sticky dough. Refrigerate for at least 2 hours or until dough is firm or as long as overnight.

When ready to bake off heat oven to 350 degrees F and set the racks at the upper-middle and lower-middle positions. Place confectioners’ sugar in a small bowl. Place 1/3 cup granulated sugar into another bowl. Set aside. Line 2 sheet pans with parchment paper and set aside.

Using a small 1 1/16-inch (#100) cookie scoop or 2 teaspoons, portion out the dough and roll into balls. Working with one dough ball at a time, roll in the granulated sugar, then in the confectioners’ sugar. Place the dough balls 2 – 3 inches apart on the prepared sheet pans. Using your fingertip or the palm of your hand slightly flatten into a disk.

Depending on your oven bake both sheets at the same time, swapping the top sheet to the bottom rack and bottom sheet to the top midway through baking. Otherwise, bake one sheet pan at a time on the lower third of the oven until the cookies are puffed, the cracks no longer look wet, and the dough feels soft but resists slightly when touched with your finger 15 – 18 minutes. Let cool on the baking sheets about 10 minutes or until the cookies are firm, then remove to a cooling rack to cool completely.

The cookies will keep in an airtight container at room temperature for up to 1 week.