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1
Preheat oven to 350F.
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2
Line 2 baking sheets with parchment paper, or coat with cooking spray.
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3
To make Syrup: Bring sugar and 2/3 cup water to a boil in small saucepan over medium heat.
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4
Stir until sugar dissolves.
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5
Remove from heat, and stir in honey and orange flower water.
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6
Set aside.
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7
To make Cookies: Whisk together flours, salt, baking powder, nutmeg, and baking soda in large bowl.
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8
Vigorously whisk oil, orange juice, sugar, and vanilla and almond extracts in separate bowl, until emulsified.
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9
Stir into dry ingredients, until incorporated.
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10
If dough feels crumbly, add more orange juice, 1 Tbs.
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11
at a time, to form pliable dough; if its too wet, add up to 1/4 cup more all-purpose flour.
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12
Divide dough in half.
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13
Roll each half 1/4 inch thick on lightly floured work surface.
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14
Cut into Cookies with 2-inch round, fluted cutter, and transfer Cookies to prepared baking sheets.
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15
Gather scraps, roll, and cut again, until all dough is used.
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16
Bake Cookies 30 to 35 minutes, or until deep golden brown.
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17
Transfer Cookies to large baking sheet, and arrange in single layer.
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18
Pour warm Syrup over Cookies to cover.
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19
Let Syrup soak in 20 minutes, turning Cookies once or twice.
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20
Transfer Cookies to wire rack set over rimmed baking sheet to cool.
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21
Sprinkle each Cookie with pinch of pistachios.
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22
Let dry on wire rack.
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23
Store in airtight container.
