Almond croissants (biscuits)

·         For 12 cookies:

150 g almond powder
50 g apricot jam
50 g blond sugar
1/2 tsp orange blossom water
1 egg
50 g slushed almonds or sticks
2 tbsp flour

Preheat the oven to 180oC.

Separate the whites from the yolk of the egg.
Mix almond powder with sugar, orange blossom water, and jam. Add the lightly beaten egg white. Mix well. The dough is a bit sticky, it's normal.
Place the flour on a small plate and the slurred almonds in another.
Divide the dough into 12 portions, roll them to form a small pudding and pass them into the flour.
Mix the egg yolk with 1 tablespoon of water (or orange blossom).
Strain the dough puddings into the egg yolk and roll them into the sled almonds. Give them the shape of a croissant and place them on a baking sheet lined with baking paper.
Bake for about 20 minutes.
Adapt the cooking to your oven. Be careful not to overcook them otherwise they will lose their delicious fluffy. As soon as they color, remove them from the oven. Mine is "limit" overcooked.

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