Preheat the oven to 350°F (180ºC) and line two baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the all-purpose flour, almond flour, cardamom, salt, and orange zest. Set aside.
Add the softened butter to a mixing bowl. Sift in 1 cup (120 grams) of powdered sugar.
Using a hand or stand mixer, mix the butter and sugar together on medium-high speed until pale and fluffy, about 1 minute.
Add the orange blossom water and almond extract and mix to combine.
Add half of the flour mixture to the butter. Mix on low until all of the flour is mixed in.
Add the rest of the flour and continue to mix until no bits of dry flour remain. The dough will look very crumbly, but should be soft and stick together when squeezed between your hands.
Roll the dough into small balls, approximately 2 tablespoons (28 grams) each, and arrange them on the baking sheets about 1-inch (3-mm) apart.
Bake the cookies for 16 to 18 minutes, rotating the sheets halfway through, or until the bottoms of the cookies are golden.
Remove the cookies from the oven and cool them on wire racks for 5 minutes.
While the cookies are cooling sift the remaining cup (120 grams) of powdered sugar onto a baking sheet or into a bowl.
Roll the still-warm cookies in the powdered sugar. This first coating will melt into a light glaze on the cookies.
Let the cookies cool completely on a wire rack, then sprinkle or roll with a second coating of powdered sugar.