(Provencal Honey-Almond Cookies)
(180g) raw honey
teaspoon pure vanilla extract
teaspoon pure almond extract
teaspoons orange flower water (optional)
(300 g) whole unblanched almonds
2 1/4 to
2 1/2 cups (300 to 335g) unbleached all-purpose flour
Preheat the oven to 350 degrees F (175 degrees C; gas mark 4/5). In the bowl of an electric mixer fitted with a whisk, whisk the eggs, honey, sugar, vanilla and almond extracts, orange flower water, and salt at medium speed until thoroughly blended, about 2 minutes. With a wooden spoon, stir in the almonds.
Gradually incorporate the flour, spoonful by spoonful, enough to form a soft dough. Flour your hands thoroughly and divide the dough into 4 pieces. The dough will be very soft and sticky.
your hands, form each piece of dough into a log about 3 inches (7.5 cm) wide and
11 inches (27.5 cm) long. Place on a nonstick baking sheet. Place the baking
sheet in the center of the oven and bake until the dough is an even, light
golden brown, 25 to 30 minutes. Remove the baking sheet form the oven and
transfer the logs to a rack to cool for about 10 minutes.
each log to a cutting board and cut with a sharp knife into diagonal slices 1/2
inch (1 cm) thick. Stand the slices upright on the baking sheet. Return the
baking sheet to the center of the oven and bake until the cookies are a deep
golden brown, 10 to 15 minutes more.
from the oven and transfer the cookies to a rack to cool. They should be dry and
crisp. Once cooled, the cookies can be stored in an airtight container for up to