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Twice-Baked Almond Cookies


2 1/2 cups all purpose flour
Pinch of salt
1 1/4 cups sugar
3 large eggs
2 tablespoons honey
1 tablespoon orange flower water*
2 1/4 cups whole almonds (about 12 ounces)

*Orange flower water is a flavoring extract sold at liquor stores and in the liquor or specialty foods section of some supermarkets.

Position rack in center of oven and preheat to 425F. Butter and flour 13 x 9 x 2-inch metal baking pan. Sift flour and salt into medium bowl. Whisk sugar, eggs, honey and orange flower water in large bowl to blend well. Gradually add flour mixture, stirring just until blended. Stir in almonds. Spoon batter into prepared pan. Using back of spoon, spread batter evenly to smooth top.

Bake until dough puffs and is pale golden, about 20 minutes. Cool 5 minutes. Turn pastry out onto rack; cool completely. Maintain oven temperature. Cut pastry crosswise into 1/2-inch-wide strips. Cut each strip diagonally into 3 pieces. Arrange cookies, cut side down, on 2 baking sheets. Bake until cookies are golden, about 14 minutes. Transfer cookies to racks; cool. (Can be prepared 5 days ahead. Store airtight at room temperature.)

Makes about 6 dozen.