In a food processor, pulse almonds together with 1 cup of powdered sugar until finely ground. Add baking soda and lemon zest to the almond flour and mix. Separate the egg yolk. Place the egg whites in a medium size bowl and beat on a low speed until the egg whites begin to foam. As the foam continues to build, you can increase the speed to medium and then to high. Gradually add 2 tsp. of powdered sugar and 1/4 tsp cream of tartar. Beat until the foam becomes stiff with spiky peaks. Whisk the egg yolks and add it to the dry almond mixture. Use your hands to knead the sticky dough. Add the orange blossom water and mix thoroughly.
Lastly, using a spatula, fold in the almond mixture into the egg whites until the mixture is almost combined; it will turn into a runny mixture. Gently break up all the little beads of almond mixture until it becomes smooth and creamy.
Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Squeeze the mixture onto a baking tray leaving 2 inches between each cookie. The batter will spread a little as it bakes.
Bake for 20 minutes. Remove from oven and place the sheet onto a wire rack until the cookies are completely cool (about an hour).After cooling, sprinkle powdered sugar and serve with mint tea.