Heat oven to 350°. Using an electric hand mixer, beat sugar, butter, orange blossom water, salt, and eggs until fluffy, 1–2 minutes. With the motor running, slowly add flour until a stiff dough forms. Transfer dough to a work surface and knead briefly until smooth. Divide dough into sixteen 1¾-oz. pieces.
Working with one piece dough at a time, and using hands, roll dough into a 6″ log about ½″ thick.
Flatten the ends of the dough.
Transfer log to a parchment paper-lined baking sheet. Using a knife, cut a ¼″-deep slit lengthwise in top of log beginning and ending about ¼″ from each end.
Using fingers, splay dough open slightly. Bake until pale golden and slightly crisp, about 20 minutes. Let cookies cool completely before serving.