Ingredients
1 1/4 cups all-purpose flour
1/4 cup sugar
Pinch of salt
1 orange (to yield 1 tablespoon zest and 2 tablespoons juice)
8 tablespoons unsalted butter (1 stick), in small pieces
2 teaspoons orange-flower water (optional)
3 tablespoons ice water
3/4 cup dates, preferably Medjool, pitted
1/3 cup sliced almonds, plus more for garnish
1/2 teaspoon milk
2 tablespoons honey
Preparation
In a food processor, combine flour, sugar, salt, and half the zest; pulse to combine. Add butter; pulse until mixture is crumbly. Combine orange-flower water and ice water; drizzle over mixture. Pulse until dough just comes together. Chill, covered, for 20 minutes.
In a food processor, combine dates, almonds, remaining zest, and orange juice; pulse to coarsely chop.
Heat oven to 350 degrees. Form dough into 1 1/2-inch-diameter balls; flatten into 3 1/2-inch circles. Place 1 heaping teaspoon date filling on each. Fold sides toward centers, making triangles; press to flatten slightly. Place pastries 2 inches apart on a baking sheet; press again.
Mix milk and honey; brush on pastries. Arrange 3 almonds on each pastry. Bake until golden, 30 to 40 minutes. Transfer pastries to a wire rack; brush with glaze again. Let stand 15 minutes before serving.
