This recipe is from my Moroccan mother-in-law. The trickiest part is to roll out the mixture until it is paper-thin. I omit cinnamon from my filling although traditional recipes do contain the spice. Feel free to add some if you like.
Place the flour in a large bowl and make a well in the centre. Add butter, egg and orange blossom water into the well and mix. Slowly add the water while mixing and shape the mixture into a ball. The amount of water depends on the quality of the flour and butter as well as the size of the egg. So be extra careful when adding water. Too much water will make it sticky. Cover with cling film and refrigerate for 1 hour.
For the filling:
Preheat the oven to 150 C / Gas 2.
Place the almonds on a baking tray and roast till fragrant and lightly golden brown, about 20 minutes. Let the almonds cool and chop them in a food processor. Add the rest of the ingredients, except the orange blossom water, and keep the machine running. At the end slowly pour in the orange blossom water while blending till the mixture turns into a paste.
For the shaping:
Take about one fifth to one sixth of the mixture (taking small portions at a time prevents it from drying out and becoming brittle) and roll it out as thinly as possible on a silicone non-stick baking mat or on oiled greaseproof paper. Pull on the rolled-out mixture to make it as thin as possible. Ideally it should look transparent (so that the filling will show through).
Cut the mixture with a round biscuit cutter or glass. Shape the filling into small balls and and place them at the centre of the circles. Fold one side over the filling to form into a horn (crescent) shape and press well along the edges to secure the filling inside. Bend the horns before placing them on a baking tray covered with greaseproof paper. When all the horns are ready, secure the edges one more time. Usually, any leftover mixture is hard to roll-out because it dries out quickly.
Set aside the horns to dry overnight at room temperature.
Preheat the oven to 160 C / Gas 2-3.
Brush the horns with oil and poke them a few times with a needle before baking. Bake until lightly golden. about 15 to 20 minutes.
Let cool and roll them in icing sugar before serving.