Algerian Almond Cookies

For the cookies:

3 cups blanched almonds

1 1/4 cups sugar

1 tbsp grated lemon zest

2 eggs, lightly beaten

flour for dusting

For the Syrup:

1/2 cup sugar

1 cup water

1 tbsp orange flower water
(found in gormet shops)

Garnish

2 cups confectioners' sugar

Preheat oven to 350 degrees. In a blender or food

processor, grind the almonds and sugar together in

batches. Pour into a medium bowl and stir in the

zest. Make a well in the center and add eggs. Mix well.

Divide the mixture in half.

On a heavily floured work surface, roll each piece of dough into

a rope about 18 inches long and 1 1/2 inchs in diameter.

Flatten each roe into an oblong about 1 inch thick and cut on the

diagonal into 1 inch thick slices. Dust the slices with four and place

about 1 inch apart on parchment lined baking sheets. Bake until pale

gold, about 15 minutes. Transfer to wire rack to cool.

To make the syrup, combine sugar and water in a small saucepan.

Bring to a boil over high heat, stirring until the sugar dissolves. Cook,

uncovered, until slightly thickened, about 10 minutes. Pour into a shallow

bowl to cool. Add the orange flower water Spread the confectioners' sugar

in a shallow pan. Dip each cookie in the syrup, then in sugar. Set on a wire

rack to dry. Makes about 36 cookies.