Kourabiedes, Greek almond cookies with orange blossom water

Roast the almonds at 350F for 8 to 10 minutes until fragrant, then cool completely.

Cream the room temperature unsalted butter with the salt, powdered sugar, vanilla extract and orange blossom water, starting on low then increasing to high, about five minutes until light and fluffy.

Pulse the cooled almonds in a food processor until finely chopped.

Whisk the all-purpose flour, baking soda and baking powder together.

Add the dry mixture to the butter mixture a little at a time with the mixer on low. With about a cup of flour left, toss the almonds through it and add them together. Do not overbeat.

Turn out onto a work surface and mix by hand so no fine crumbs of unincorporated dough are left.

Line two or three baking trays with parchment paper. Roll about a tablespoon of dough, 30 to 35 grams and up to 40, into balls, keeping them light and not compressed.

Either press a dimple in the centre with a finger, which helps the cookie cook through and holds the powdered sugar, or roll the ball into a cylinder and shape it into a crescent.

Bake at 350F about 20 minutes until slightly pale but golden around the edges. Later trays may take up to 25 minutes.

Optionally mist the hot cookies with orange blossom water from a spray bottle.

Cool to room temperature, then dust generously with powdered sugar, or roll them in powdered sugar in a shallow bowl and dust again with a heavy coating.