Tunisian Rosewater Almond Rings (Kaak Warka)

Prepare the almond paste: In a medium bowl, combine the almond flour and powdered sugar. Add 1 tablespoon of rosewater and the melted butter. Mix well until a cohesive, pliable dough forms. If too dry, add a few drops more rosewater. Cover and set aside.

Prepare the outer dough: In another bowl, combine the all-purpose flour, granulated sugar, and water. Mix until a smooth, soft dough forms. Knead for 5 minutes until elastic. Cover and let rest for 15 minutes.

Roll out the dough: Divide the outer dough into 24 equal pieces. On a lightly floured surface, roll each piece into a very thin, approximately 3-inch (7.5 cm) circle.

Shape the cookies: Divide the almond paste into 24 equal portions. Roll each portion into a thin rope, about 2.5 inches (6 cm) long. Place an almond rope in the center of each flour circle. Fold the flour dough over the almond paste, sealing the edges to form a cylinder. Gently shape the cylinder into a ring, pressing the ends together to seal.

Bake the cookies: Arrange the cookies on a baking sheet lined with parchment paper. Bake in an oven preheated to 300°F/150°C for 12-15 minutes, or until the cookies are lightly golden at the edges and firm to the touch. Do not let them brown too much.

Cool and glaze: Remove from the oven and let cool completely on a wire rack. Once cool, brush lightly with the remaining 1 tablespoon of rosewater for an extra fragrant finish.