Prepare the almonds (or use almond flour):

Plunge the almonds into boiling water for 2 minutes to blanch them (remove the skin). Drain them and then let them dry completely.

Next, blend the almonds in a food processor to obtain a fine powder, but be careful not to make a paste.

Mix the ingredients:

In a large bowl, mix the almond flour, sugar, cinnamon and a pinch of gum arabic (if used).

Next, add the orange blossom water and the egg. Mix well to obtain a smooth dough. If the dough seems too dry, you can add a little more orange blossom water.

Shape the cookies:

Take a small portion of dough (about the size of a walnut) and shape it into a diamond or ball, depending on the traditional shape you wish to give it.

Roll each biscuit in icing sugar to coat them.

Cooking :

Preheat the oven to 180°C (350°F).

Arrange the cookies on a baking sheet lined with parchment paper, spacing them slightly apart.

Cook for 10 to 15 minutes. The Mlowza should remain quite pale and not brown too much to retain their soft texture.

Cooling:

Allow the Mlowza to cool after removing them from the oven before moving them, as they are very fragile when hot.

These melt-in-your-mouth almond cookies are perfect to enjoy with mint tea or as a gift for special occasions. Their subtle orange blossom and cinnamon flavor makes them an irresistible treat.