Fragrant Moroccan Orange Blossom Almond Cookies

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.