Kourabiedes, Greek almond cookies

Beat the soft unsalted butter, confectioner's sugar, vanilla extract and orange blossom water on low until the sugar is incorporated.

Increase to high and beat three to five minutes until the butter mixture is fluffy and full of air, which is what makes them melt in your mouth.

Whisk the all-purpose flour, baking soda and baking powder together evenly in a separate bowl.

Beat the two egg yolks into the butter mixture on high until incorporated.

Reduce to low and add the flour mixture slowly.

Add the toasted, finely chopped almonds and mix until incorporated.

Roll the dough out on a lightly floured counter to a little less than half an inch thick -- not too thick, not too thin, so they keep a little bite.

Cut out shapes with cookie cutters and place them on parchment lined trays; gather, press and re-roll the scraps until no more can be cut.

Bake at 350F for about 25 minutes, swapping the middle and top trays halfway through if baking two or three at once.

As soon as they come out, brush the hot cookies generously with orange blossom water without soaking them; the heat absorbs it and they dry.

Top with a very generous layer of confectioner sugar and cool to room temperature before serving.