Blackberry & Orange Blossom Thumbprint Cookies

Orange Blossom Almond Praline:

1. Line a baking sheet with parchment paper or use a silicone baking mat. Spread sliced almonds evenly on the lined sheet or mat.

2. In a small saucepan, bring sugar and water to a boil, stirring until the sugar dissolves. Cook over medium heat until the mixture turns an amber color, approximately 8-10 minutes. Do not stir while cooking. Add Orange Blossom Water, then stir lightly to combine.

3. Pour the mixture over the almonds. Allow to cool, then break into pieces when hardened. Store in an airtight container.

Cookies:

1. In the bowl of a stand mixer, combine butter and granulated sugar. Add in 1/2 tsp. Orange Blossom Water and then the flour. Combine well. Chill dough in the refrigerator for 2-4 hours.

2. Preheat oven to 350°F. Scoop and roll dough into 1-inch balls. Using your thumb or the back of a 1/4 tsp. measuring spoon, press an indent into center of the dough ball. Spoon 1/2 tsp. of the blackberry jam into each indentation, then dust the top of the cookie with a small amount of granulated sugar. Place on a baking sheet lined with parchment paper or us a silicone mat.

3. Bake 10 minutes, being careful not to brown the edges of the cookies. Allow the cookies to cool on the sheet pan for 2-3 minutes, then move to a wire rack.

Glaze:

1. Combine powdered sugar with 1 tsp. Orange Blossom Water, then add the water, 1 tsp. at a time, to bring the mixture to a consistency thin enough to drizzle.

2. Drizzle the glaze over the cookies with a spoon and sprinkle on a small amount of the Orange Blossom Almond Praline. Allow the glaze to harden before serving.