- 1 c sliced almonds
- 3/4 c plus 1 tablespoon sugar
- Zest of 1/4 orange
- 1 1/2 c all-purpose flour
- 1/4 c whole wheat flour
- 1/3 c confectioners’ sugar plus more for dusting
- 1 1/2 tsp. kosher salt
- 1 tbsp. honey
- 2 tsp. orange flower water
- 1 stick plus 2 tablespoons cold unsalted butter cut into 1/2-inch pieces
- Preheat the oven to 450°F. Lightly coat a 9- by 13-inch baking dish with nonstick pan spray and set aside.
- Place the almonds in the bowl of a food processor and pulse until they finely chopped, about four 1-second pulses. Add 3/4 cup of sugar and the orange zest and pulse to combine. Add the flours, confectioners' sugar, and salt and process for 3 seconds to thoroughly combine. Sprinkle the orange flour water over the dry ingredients and then drizzle in the honey. Add the butter pieces and pulse until the mixture is like coarse cornmeal and rides up the sides of the food processor, about 12 to 15 1-second pulses.
- Turn the mixture out into the pan and spread evenly. Use the bottom of a measuring cup to press the crumble dough into a dense, even layer. Drag the back of a knife through the dough (but don’t go to the bottom of the pan) to mark the dough into 3 rows crosswise and 6 columns lengthwise.
- Place the baking dish in the oven and immediately reduce the oven temperature to 300°F. Bake until golden brown and fragrant, 20 to 25 minutes, rotating the pan midway through baking. Remove the pan from the oven, cool for 10 minutes, and then sprinkle with the remaining 1 tablespoon of sugar. Cool for another 10 minutes and then use a sharp paring knife to slice completely through the cookies where marked (for smaller triangle shaped cookies, you can also divide each cookie in half on a diagonal at this time). Cool completely and then use a knife to pop the cookies out of the pan. The shortbread keeps in an airtight container for up to one week.