Makroud el Louse

METHOD

1. Preheat oven to 350°F. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl.
2. Make a well in the center of the almonds and add eggs. Stir in the eggs with a wooden spoon till the dough starts to come together, then knead with clean hands until smooth.

3. Cut dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4" in diameter. Press down with your palm to flatten the rope to about 1/2" thickness. Cut the rope on a diagonal into 1" pieces (see picture) and remove to an ungreased cookie sheet. Repeat with the remaining dough.
4. Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely.
5. While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil 10-15 minutes. Remove and cool to room temperature. Stir in the orange flower water.
6. Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the confectioner's sugar to coat well. Place on a rack to dry and repeat with the rest of the cookies.