In a large mixing bowl stir together the flour, sugar, baking powder and salt.
Add in the olive oil and mix with an electric mixer just until a fine sandy texture is achieved.
Mix in the eggs, vanilla extract, orange blossom water, orange zest and honey until well incorporated.
Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper.
In a small bowl beat the egg whites with 2 tablespoons of water using a fork and set aside till ready to dip the cookies.
Divide the dough into 8 equal portions and place on a lightly floured work surface.
Working with one portion of dough at a time, on a lightly floured surface, roll into a log of 1 inch wide in diameter and 10 inches long.
Cut the rolled dough into 5 equal pieces and roll each piece into a ball. It will be approximately the size of a walnut in its shell. Set aside and repeat with the remaining logs.
When all your balls are shaped, use a fork to dip one cookie at a time first into the beaten egg white mixture and then roll in the sesame seeds while turning to coat all over.
Transfer each cookie to the prepared sheet pans. Press down slightly on each cookie and the tuck the edges back up using the palm of your hands to form oval shapes.
I was able to fit 20 cookies on each baking pan. They don't spread much but will puff up.
Bake for about 18 to 20 minutes or till golden brown.
Allow to cool on a wire rack and enjoy with a cup of coffee or tea.
These cookies keep extremely well in an air tight container for at least a week. I haven't tested them past that one week because they're simply too yummy to have lasted any longer.