Make the filling by mixing the ground almonds with the sugar, cinnamon, orange blossom water and butter until the paste holds together, then roll it into thin logs.

Knead the flour with the butter, salt, orange blossom water and water until you have a smooth, supple dough, then let it rest.

Roll the dough out very thinly on an oiled surface and arrange the almond logs at regular intervals.

Fold the dough over the filling, pressing the edges firmly to seal, then cut into crescents using a cutter or a knife.

Shape each piece into a crescent, pinching the edges, trim away the excess and prick the top with a needle.

Bake in an oven preheated to 170°C until the pastries turn pale without browning (about 15 to 20 minutes), then sprinkle them with orange blossom water while still hot.