Classic Almond Ghriba

Instructions

1. Prepare the Almonds Pulse the blanched almonds and powdered sugar in a food processor. You want a fine texture, like sand, but stop before it turns into almond butter.
2. Mix the Dry Ingredients Transfer the almond mixture to a large bowl. Whisk in the baking powder, salt, and fresh lemon zest.
3. Bind the Dough Add the melted butter and mix. Then, add the eggs one at a time, mixing with your hands. You want a dough that is sticky but holds its shape. If it's too dry, add another yolk.
4. Chill Cover the bowl and let the dough rest in the fridge for 30 minutes. This makes it easier to handle.
5. Shape and Coat Wet your hands with orange blossom water. Form the dough into walnut-sized balls. Roll each ball generously in powdered sugar until completely coated.
6. Bake Preheat oven to 350°F (180°C). Place on a baking sheet lined with parchment paper. Press down slightly on each ball with your thumb. Bake for 12-15 minutes. The tops should be cracked, but the cookies should still be soft. Do not overbake!