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In a food processor, combine almonds and process on high until they resemble coarse crumbs (about 1 minute). Add sugar and pulse to mix. Incorporate orange blossom water and cinnamon, and pulse until the mixture thickens into a paste. Shape the filling into small logs about 2.5 inches long and place them on a parchment-lined baking sheet.
In a large mixing bowl, whisk together flour and salt. Add butter and orange blossom water, mixing with your hands until the flour resembles pea-sized balls. Knead the mixture, adding cold water as needed to prevent sticking, until a smooth dough forms.
Divide the dough into fourths or sixths. On a floured surface, roll out each portion until thin but sturdy.
Place the almond paste logs in the center of the dough sections, leaving space to fold the dough over the paste. Pat the dough around the almond paste to remove air bubbles. Cut around the paste in a semi-circle with a pastry cutter and fold the dough over to form crescent shapes. Transfer to the parchment-lined baking sheet.
Press the edges of the dough to seal around the almond paste and ensure the cookies maintain their shape during baking.
Brush the cookies with orange blossom water. Bake at 350°F (175°C) for 15-20 minutes, or until they turn golden brown. Let cool before enjoying!
Ingredients
Directions
In a food processor, combine almonds and process on high until they resemble coarse crumbs (about 1 minute). Add sugar and pulse to mix. Incorporate orange blossom water and cinnamon, and pulse until the mixture thickens into a paste. Shape the filling into small logs about 2.5 inches long and place them on a parchment-lined baking sheet.
In a large mixing bowl, whisk together flour and salt. Add butter and orange blossom water, mixing with your hands until the flour resembles pea-sized balls. Knead the mixture, adding cold water as needed to prevent sticking, until a smooth dough forms.
Divide the dough into fourths or sixths. On a floured surface, roll out each portion until thin but sturdy.
Place the almond paste logs in the center of the dough sections, leaving space to fold the dough over the paste. Pat the dough around the almond paste to remove air bubbles. Cut around the paste in a semi-circle with a pastry cutter and fold the dough over to form crescent shapes. Transfer to the parchment-lined baking sheet.
Press the edges of the dough to seal around the almond paste and ensure the cookies maintain their shape during baking.
Brush the cookies with orange blossom water. Bake at 350°F (175°C) for 15-20 minutes, or until they turn golden brown. Let cool before enjoying!
