Orange Blossom Cookies

Make this Tonight - "Egg Yolk Raviolo with Whipped Ricotta"

Prep Time
Cook Time


  • 50g Honey
  • 120g egg whites, room temperature
  • 1g almond extract
  • 5g orange blossom water
  • 5g rose water
  • 1 orange, zest
  • 6g salt
  • 400g almond flour
  • 200g sugar + 1/2 cup extra for dredge
  • 1 cup sliced almonds, finely crushed


  1. Preheat the oven to 325F.
  2. Heat honey to 245F.
  3. While honey is heating, slowly whip the egg whites, orange blossom and rose waters, salt, and almond extract to soft peaks in a stand mixer, 5 minutes.
  4. You can tell you’ve developed soft peaks by turning over your whisk.
  5. There should be a definite peak shape, but it melts back into the mix after a few seconds.
  6. Turn mixer to high, and stream in honey to egg white mixture.
  7. Continue whipping on high until cools to room temperature, 2-5 minutes.
  8. In a separate bowl, combine orange zest, almond flour, and sugar.
  9. Switch mixer to paddle and add the almond flour mixture in two even batches.
  10. Mix on medium until just combined, scraping down the size, 1-2 minutes.
  11. In a shallow bowl, combine crushed sliced almond and ½ cup of sugar.
  12. Scoop level 1.5 oz scoops of the cookies into the almond sugar mix and roll around, pressing to adhere.
  13. Roll the covered scoops in your hands to round smooth balls and flatten slightly.
  14. Place onto parchment evenly spaced. Use your thumb and press down on the center of the cookie to make an indent/thumbprint
  15. Bake at 325F for 10-14 minutes until just barely browning around the edges.
  16. Allow to cool and store in an airtight container