Recipe courtesy of Diane Kochilas
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Makes about 50 pieces



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' sugar to form a hard packd crust. Store in cookie tins in a cool, dry place for up to 2 weeks.

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