In a mixer whip ghee with a whisk attachment on medium speed for 6- 8 min until fluffy, creamy, and pale yellow. Scrape the sides of the bowl with a spatula, add the confectioner’s sugar, orange blossom, and salt and mix to combine. Preheat the oven to 350 degrees Fahrenheit.
Switch to the paddle attachment, on low speed add the flour half a cup at a time until the dough comes together. Mix for 2 minutes until creamy, well combined and the dough doesn’t crack when rolled into a ball. Handle the dough gently and work quickly so it doesn’t dry out. Divide the dough into a one tablespoon size measure using a cookie scoop. Roll the dough in the palm of your hand into a ball. Place the cookies on a parchment-lined baking, press a blanched almond on top then bake until the cookies are cooked through but still pale, about 10 minutes. The cookies should remain pale and not browned or crisped at the bottom. Remove from the oven and cool completely on the sheet pan. The cookies will harden a bit as they cool.

Feel the dough if it doesn’t crumble in your hands and hold its shape, it’s ready to use and mold into cookies

These cookies will keep in an airtight container for up to 1 week.