- beat 2 egg yolks with the icing sugar, whisking by hand or electric mixer, add the orange blossom water, vanilla, almond extract, juice of a half an orange, zest of one orange and salt, mix well until smooth
- add the softened butter and mix well and then add the crushed toasted almonds, almond powder and white flour
- form a large round ball of dough* and let rest in a bowl, covered with plastic film for at least an hour in the refrigerator
*note: the dough should forms a firm ball but not too firm nor too sticky, so sprinkle with a little flour (or icing sugar) if necessary
- preheat oven to 180°C and butter the molds (silicone if possible)
- make small balls the size of a large walnut (mine that I weighed individually weighed 35g each)
- place each ball in each cavity of the mold (about 1 cm in height and 6 cm diameter), press to flatten them with a glass (or an espresso-tamping scoop as I did)
- chill in the refrigerator for 15 minutes
- put the molds in the oven and bake for 30-35 minutes until lightly browned (rotating the molds one time after 15 minutes)
- remove molds from the oven, let stand 10 minutes before unmolding
- when cookies are completely cooled, prepare the icing
- mix the orange juice with orange blossom water, add 4-5 times the amount (or 20-24 tbsp) icing sugar and stir until creamy and smooth
note : I prefer preparing this large quantity of icing for dipping 2 times and also to have more depth in the icing dipping bowl
- dip the top side of the cookie upside down in the frosting, let dry 10 minutes, then re-dip in the icing (for a thicker layer) and then add a few thin strips of orange zest on top
- let dry a few hours at room temperature.
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