Twice-Baked Almond Cookies
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)
flower water is a flavoring extract sold at liquor stores and in the liquor or
specialty foods section of some supermarkets.
rack in center of oven and preheat to 425°F. 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.
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.)