In a large bowl, mix with hands almond flour, sugar, lemon zests and melted butter.
Beat the 2 eggs in a small bowl and add the eggs, little by little to the almond flour mixture.
Mix with your hand until obtain a little sticky (the sugar starts to dissolve), soft dough. I have used 2 small eggs in this recipe but depending of your eggs, you may need to use more or less.
Cover the dough with plastic wrap and refrigerate for 2 hours minimum, preferably overnight.
Prepare the syrup by putting the sugar and water in a medium saucepan over medium heat.
Let it boil for 10 minutes, then add the tablespoon of orange blossom water and turn off the heat. Set aside.
Flour your working board and roll out the dough into a log of about 1 inch diameter.
Use a knife to cut out the log into diamond shapes.
Place the cut out pieces in a baking sheet, lined with parchment paper.
Bake in a 350 °F preheated oven for about 10 to 15 minutes. Let completely cool.
Dip the cookies in the syrup, then place them on a cooling rack (put the rack on a tray to catch the drips).
Place the cookies in a bowl of powdered sugar ( sifted). Make sure to coat them well.
Leave the cookies in that bowl of powdered sugar for few minutes (about 10 minutes).
Gently take out excess sugar with your hands and smooth out the surface.
Sift a little powdered sugar on top for a beautiful finish.
Serve with tea or coffee.