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Bowl #1: Sift flour and salt together.
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Bowl #2: Mix sugar with egg yolks until well combined.
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Bowl #3: Mix vanilla, orange zest, orange blossom water and butter.
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Combine bowl #2 and #3 and mix well. Then add the flour/salt bowl and mix until everything is incorporated.
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Divide dough into two halves, wrap in plastic wrap and refrigerate for 1 hour or longer if you've made it ahead of time.
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Preheat oven to 375F. Line two cookie sheets with parchment paper.
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Prep your toppings so they're handy for the assembly line: preserves, nuts and lightly beaten egg whites.
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Remove the dough from the fridge, one part at a time and roll small, 1 inch balls.
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Lightly flatten them.
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Brush or dip the top of the ball into the egg whites and line them up on your cookie sheets. These cookies do not spread much so you can put them fairly close.
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Lightly indent the top with your finger and fill the indent with ¼ teaspoon of preserves.
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Press the pistachio pieces onto the edges around the preserves.
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Bake for 12 minutes, moving the sheets from top to bottom and back to front after 6 minutes. Bake until the cookies are barely colored on the sides with a slightly darker line around the bottom edges.
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Let cool for 10 minutes and then transfer onto a cooling rack.