Almond Sable + Cinnamon Orange and Rose

I hear the door close and I know he’s gone. I roll over and pull the sheets up over my face. We don’t see each other much anymore. He leaves before I wake up and gets home after dark, tired, hungry and more often than not, in a mood. We’re more like roommates than husband and wife these days, each going about our daily routines without really stopping to notice the person sitting across the table.

Almond Sable + Cinnamon Orange and Rose

Almond Sable + Cinnamon Orange and Rose

Yesterday I spent a rainy day on the couch, drinking tea and reading Date Night In. I had flipped through and prepared a “few” recipes (Hot Dates with Olive Oil and Sea Salt, Thyme and Parmesan Roasted Sweet Potatoes, Crostini with Ricotta Prosciutto and Peas, Pasta e Fagioli, Roasted Green Pozole, Salmon Cakes with Chile and Fresh Herbs etc.) but I hadn’t really read the book. Each menu begins with a story about one couple’s relationship and how it has grown and evolved from giddy flirting, to marriage, to raising a family. The stories emphasize how relationships take work and commitment and how true love means putting the desires of your partner before your own; something I’m still learning to do. I’ll admit I got a little teary eyed and decided to work a little harder to reconnect with my husband, best friend, and partner, to see our comitment as an opportunity to be honest and free,  and to recognize when I’m loving him how I want to be loved instead of how he needs to be loved.

Almond Sable + Cinnamon Orange and Rose

Almond Sable + Cinnamon Orange and Rose

Almond Sable + Cinnamon Orange and Rose

These almond flour cookies are flecked with orange zest, spiced with cinnamon and sweetened with rose water. They are delicate, nutty and chewy and make a lovely dessert or teatime treat.

Almond Sable + Cinnamon Orange and Rose


Makes 4 dozen



1 stick butter, at room temperature

2/3 cup packed brown sugar

¼ cup granulated sugar

zest of 2 oranges

2 tablespoons rose water

½ teaspoon cinnamon

½ teaspoon salt

½ teaspoon baking soda

1 ¼ cups almond flour

1 cup sweet rice flour

1/3 cup cornstarch


1 cup powdered sugar

1 tablespoon light corn syrup

2-3 tablespoons rose water

rose petals for garnish



In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and orange zest until light and fluffy. Add the rose water and mix to combine.

In a separate bowl combine the dry ingredients and whisk to combine. Add the dry ingredients to the wet ingredients and mix just until the dough comes together.

Divide the dough in half and shape each portion into a log about 6 inches long and 1-2 inches in diameter. Wrap the dough in plastic wrap or parchment and roll on the counter with the palm of your hand so that the log becomes smooth and round.

Freeze the dough for 15-20 minutes until firm.

Preheat the oven to 375 degrees. Line a baking sheet with parchment.

Remove the dough from the freezer, unwrap and cut the log into ½ inch slices.

Space the cookies about an inch apart on the baking sheet and bake for 10-12 minutes until just beginning to turn golden. The cookies will still feel soft.


Whisk together the powdered sugar, cornstarch and rose water until a smooth paste forms.

Once the cookies have cooled spread a thin layer of icing over the top of each cookie and garnish with rose petals.

Share with someone you love…