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Delicate, crescent shaped cookies.
1 cup clarified butter
1 cup confectioner''s sugar
1 t orange blossom water
2 1/2 cups flour
1/2 cup blanched almonds
Preheat oven to 325°.
Beat the butter, sugar, and orange blossom water together until fluffy. Add the flour gradually, and mix well.
Roll walnut-sized pieces of dough into finger shapes, then curve into crescent moons. Place one blanched almond in the center of each cookie
Bake 20-25 minutes but avoid browning. Let cool on trays before transferring to rack
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