Recipe courtesy of Diane Kochilas
Yield:
Makes about 50 pieces
Level:
None

Ingredients

Directions

Place the almonds in a food processor fixed with a steel blade and pulse until they are a fine meal. Place them in a medium bowl and knead together with the confectioners' sugar and 1/2 cup of the orange blossom water. The mixture should have the consistency of a dense dough.

Preheat the oven to 325 degrees F. Line 2 sheet pans with parchment and lightly butter the parchment. Shape the almond confections into little mounded "fingers" and place in neat rows on the parchment. Bake just until barely golden, about 10 minutes. Remove from the oven and let cool on the sheet pans.

When the hamalia are completely cooled, dip them in a bowl of the remaining orange blossom water and then in confectioners's sugar to form a hard packd crust. Store in cookie tins in a cool, dry place for up to 2 weeks.

IDEAS YOU'LL LOVE

Toasted Cecchi, Almonds, and Pistachios

Recipe courtesy of Giada De Laurentiis

Lemon Almond Madeleines

Recipe courtesy of Sara Moulton

Green Beans with Toasted Almonds

Recipe courtesy of Rachael Ray

Mascarpone Cheesecake with Almond Crust

Recipe courtesy of Giada De Laurentiis

Green Beans with Lemon Vinaigrette and Almonds

Recipe courtesy of Giada De Laurentiis

Biscotti with Dried Cherries, Chocolate And Almonds

Recipe courtesy of Ellie Krieger

Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan

Recipe courtesy of Tiffani Thiessen

Mizithra-Arni Skopelos

Recipe courtesy of Cat Cora

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking