Kourabiedes cookie sticks

Pulse the almonds a few times until finely chopped.

Variation: toast the almonds at 350F for five to seven minutes and cool before chopping, for a deeper flavour. Not done here.

Beat the soft butter with the salt and the confectioner's sugar on low speed.

Add the vanilla extract and the orange blossom water.

Once it comes together, beat on high about five minutes until fluffy.

Whisk the flour, baking soda and baking powder together in a separate bowl.

Add the egg yolks and beat on high until fully incorporated, then reduce to low and add the flour a little at a time.

With about a cup of flour left, toss the chopped almonds through it, then add almonds and remaining flour to the mixer.

Finish by hand with a spatula so nothing is left unmixed at the bottom of the bowl.

If the dough is sticky add another half cup of flour; it also firms up as it sits 10 to 15 minutes.

Turn out onto a lightly floured surface, cut into two equal portions and roll each out on baking paper to about 12 inches by 8 inches.

Chill 30 minutes or longer, or flash freeze 15 to 20 minutes, until firm.

Slice into sticks one inch wide by four inches long and space them on a parchment-lined baking sheet.

Bake at 350F about 25 minutes, rotating the trays halfway if using both racks, until golden brown all around.

Out of the oven, optionally spray with orange blossom water, then dust generously with powdered sugar.