Twice-Baked Almond Cookies

1. 1

   Position rack in center of oven and preheat to 425F.

2. 2

   Butter and flour 13 x 9 x 2-inch metal baking pan.

3. 3

   Sift flour and salt into medium bowl.

4. 4

   Whisk sugar, eggs, honey and orange flower water in large bowl to blend well.

5. 5

   Gradually add flour mixture, stirring just until blended.

6. 6

   Stir in almonds.

7. 7

   Spoon batter into prepared pan.

8. 8

   Using back of spoon, spread batter evenly to smooth top.

9. 9

   Bake until dough puffs and is pale golden, about 20 minutes.

10. 10

    Cool 5 minutes.

11. 11

    Turn pastry out onto rack; cool completely.

12. 12

    Maintain oven temperature.

13. 13

    Cut pastry crosswise into 1/2-inch-wide strips.

14. 14

    Cut each strip diagonally into 3 pieces.

15. 15

    Arrange cookies, cut side down, on 2 baking sheets.

16. 16

    Bake until cookies are golden, about 14 minutes.

17. 17

    Transfer cookies to racks; cool.

18. 18

    (Can be prepared 5 days ahead.

19. 19

    Store airtight at room temperature.)

* Per serving · 4 servings · Values may vary.

No additional tips available.