1/2 c. whole blanched almonds
2 tbsp. confectioners' sugar
1 1/4 c. flour
1/2 c. unsalted butter
1 tbsp. orange blossom water

Heat oven to 400 degrees. Spread almond in shallow baking pan. Bake until lightly browned, about 6 minutes. Let cool.

Cream butter in a medium bowl. Beat in confectioners' sugar until smooth. Add orange blossom water. Stir in flour by hand, 1/4 cup at a time. Gather dough into a ball. Reduce oven temperature to 350 degrees. Take 1 level teaspoon dough and flatten in hand.

Place almond in center and form into oval shape. Place on buttered and floured baking sheet. Bake 12-15 minutes. Bottom of cookies should be lightly browned. Remove from baking sheet immediately to rack and coat with confectioners' sugar. Let cool and coat again. Makes delicious bite-size cookies. Makes 4 dozen.