Ingredients:-

• ½ kg almonds, whole, blanched
• 1 cup sugar
• 2 eggs, beaten lightly
• 2 cups water
• 3 cups powdered (confectioner’s) sugar
• ½ cup sugar

Food preparation:

1. Preheat oven to 175 C.
2. Place the almonds & sugar in a food processor & process until the almonds are finely pulverized.
3. Remove to a bowl.
4. Make a well in the center of the almonds & stir in the eggs with a wooden spoon until the dough starts to come together.
5. Knead the dough until smooth. Cut into 4 equal portions & place on a floured work surface.
6. Roll one portion out into a rope about three-fourth inch in diameter. Press down with your palm to flatten the rope to about half-inch thickness.
7. Cut the rope on a diagonal into 1-inch pieces & remove to an ungreased cookie sheet.
8. Repeat with the remaining dough.
9. Bake cookies for aobut 12-15 minutes, or until they are lightly browned on top.
10. Remove to racks & cool completely.
11. While the cookies bake, bring water & half cup sugar to a rapid boil in a saucepan over high heat.
12. Stir to dissolve sugar & let boil for 10-15 minutes.
13. Remove & cool to room temperature.
14. Stir in the orange flower water. Put powdered sugar in a large bowl.
15. To finish, dip each cookie first in the sugar syrup to wet.
16. Then toss in the confectioner’s sugar to coat well.
17. Place on a rack to dry & repeat with the rest of the cookies.

These easy-to-make, flourless cookies are excellent served with tea or coffee. They will keep for over a month stored in a well sealed container.