In a small bowl, combine the almond flour with the orange blossom water. Set aside.
Pour the all-purpose flour, baking powder and sugar into the bowl of your stand mixer. Mix for 30 seconds with the paddle attachment on. Add the egg. Add the softened butter. Then, add the almond flour soaked in orange blossom water. Continue mixing until well incorporated, so you can form a ball. About 1 minute. IMPORTANT: Do not overmix the dough.
Scrape the dough out onto the Roul'Pat™. Cover with a plastic wrap and refrigerate for one hour.
Take your dough out of the refrigerator. Roll it, not too thick, not too thin. Then, use the oval cutter to cut your dough.
Transfer your cookie dough onto your Bonmat®. Brush your egg wash on top.
BAKE!
Preheat oven to 350F/180C. Bake for 12 minutes (Every oven heats differently, monitor your cookies from 10min). It is ready when golden brown around the edge, the top staying white.
Once your Orange Blossom Shortbread Christmas Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!