- use 300-325 grams whole raw blanched* almonds (almost 2 cups) to make the coarsely ground almonds and the finer almond powder using a food processor and the almond flakes or slivers using a sharp kniffe or a small grater (or simply buy all the prepared almond ingredients separately)
*note : to «blanch» or make ‘skinless’ almonds, boil water, add the almonds and let them boil for 60-90 seconds, then strain in a colander, run under cold water and then pinch the skins off, let the almonds dry out completely at room temperature or for only 5-10 minutes in an oven preheated to 200°C and then turned off before placing the almonds inside, on a baking tray (to gently dry them) …
- combine the coarser and finer ground almonds, wheat semolina (or corn meal) and some salt and set aside
- beat the 2 egg whites with a half pinch of salt and/or 2-3 drops of lemon juice until frothy and stiffer and slowly add the icing sugar and beat until thick and shiny and stiff (like a meringue), add the extracts and orange blossom water at the end and gently stir
- combine the dry ingredients with the wet ingredients by folding in with a wooden spoon, until smooth and chill the dough for 25-30 minutes
- make 15 individual dough balls approximately the size of large walnuts (about 30 gram or 2 tbsp each) by rolling them in between slightly wet palms, then roll them in the almond flakes or slivers and place on a small tray and chill again for 15 minutes
- preheat the oven to 170°C
- when chilled, transfer the rolled and coated balls of dough onto a larger baking sheet covered with baking paper, space them out because they will spread a little
- bake at 170°C for 20 minutes maximum (or until only slightly golden and still slightly soft, not crispy nor dry so remove them immediately when the flaked almonds begin darkening) and rotate the tray after 10 minutes
- let cool and store in an air-tight container and in a cool space.
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