In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until light and fluffy; 2 minutes.
Sift the Redpath® Icing Sugar into the creamed butter and beat on medium-low speed until smooth and pale in colour. Add in the orange blossom water, vanilla extract, almond extract, and salt. Mix until flavourings are incorporated into the batter.
Whisk together the cake flour, almond flour, and chopped almonds until thoroughly combined. Add half of the dry ingredients into the bowl. Blend on low until just combined. Repeat process with the remaining dry ingredients; do not overmix.
Cover bowl, and place into the fridge to chill; 30 minutes.
While the dough is chilling, preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper. Set aside.
Using a small ice cream scoop, scoop even-sized balls of dough onto the prepared baking sheet spaced about 2 inches apart. Roll the dough into balls, using the warmth of your hands to help shape the dough.
Place into the fridge to chill until firm; 20 minutes.
Place cookies into the preheated oven and bake for 15 to 18 minutes, until bottoms are light golden in colour. Tops of cookies should be barely pale golden in colour. Allow to cool slightly on pan; 5 to 10 minutes.
Place the remaining icing sugar into a shallow dish or bowl. Gently roll the still-warm cookies in the Redpath® Icing Sugar. Place onto a wire cooling rack to cool completely. Roll or dust the completely cooled cookies again with icing sugar.
Completely cooled cookies can be kept in an airtight container at room temperature for up to 1 week.