Let's cook.
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt.
In a separate small bowl, lightly beat the egg, then stir in the orange blossom water and lemon zest.
Pour the wet ingredients into the dry ingredients and mix until a soft, pliable dough forms. Do not overmix.
Roll small portions of dough (about 1 tablespoon each) into balls.
Roll each dough ball in powdered sugar until fully coated.
Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between them.
Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set but still soft in the center.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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