Orange Almond Cookies
In the bowl of an electric mixer, beat the butter with sugar and vanilla sugar until fluffy. Beat in the ouzo, eggs, flour, almonds and salt and mix until well combined.
Divide the dough in half, wrap in plastic wrap and refrigerate 1 hour. Divide the dough into 40 equal pieces, shape each into a round, slightly curved 1.5 cm (approximately 3/4-inch) high cookie.
Preheat the oven to 180°C (approximately 350°F). Line 2 baking sheets with parchment paper.
Place the cookies about 2 cm (approximately 1-inch) apart on the baking sheets and bake until golden brown, 15-20 minutes. Remove from the oven, transfer to a wire rack and brush with the orange flower water. Dust with powdered sugar and cool before serving.