• Preheat your oven to 325 degrees F
• Line 2 baking trays with parchment paper
• In a large bowl, sift through the almond meal to remove and lumps
• To the flour, add salt, vanilla, orange blossom water, and mix, mix it well
• In a separate bowl, whisk the egg whites at high speed till fluffy and stiff
• Fold the egg whites into the flour mixture with a spatula
• With an ice cream scoop or spoon, scoop out walnut-sized dough and evenly arrange them on the baking tray
• Sprinkle the dough with almonds
• Place the trays into the oven and let them bake for 15 minutes
• Once the edges start to brown, remove the trays from the oven and let the cookies cool
• If you want to decorate the cookies, melt the chocolate via the double boiler method and spread the melted chocolate over the cookie bottoms
• Place the cookies chocolate side up in the fridge to let them set

Tips for this recipe

• If you prefer a denser cookie, add another 455 grams of flour to the batter
• Denser cookie dough will not spread while baking, while a lighter dough will make a flatter cookie
• You can store the cookies in an airtight bag and place them in the freezer. They will last another 15 days
• Almond flour can be substituted instead of almond meal