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1
For the filling: In a food processor, pulse together almonds and confectioners' sugar until powdery.
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2
Add remaining filling ingredients and continue to pulse until mixture forms a stiff paste.
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3
Mold paste into a ball, wrap well and refrigerate for at least 1 hour (and up to two days).
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4
For the pastry: Using an electric mixer, mix flour, 2 tablespoons melted butter, egg yolk, orange blossom water and 2 tablespoons cold water until combined.
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5
With mixer running, add 2 to 4 tablespoons more water, as needed, until dough just comes together.
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6
Continue to beat until dough becomes smooth and elastic, about 2 minutes.
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7
Cover bowl with a damp towel or plastic wrap and leave at room temperature for at least 15 minutes and up to 2 hours.
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8
When ready to bake, preheat oven to 325 degrees.
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9
Grease 2 baking sheets.
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10
Place orange blossom water in a small, shallow bowl.
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11
Place confectioners' sugar in another shallow bowl.
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12
Divide dough in half and cover one half with damp cloth.
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13
Transfer other half to a lightly floured surface and roll it to 1/8-inch thick.
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14
Cut dough into 3-inch rounds with a cookie cutter.
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15
Using your hands, roll two teaspoons of filling into a ball and place in center of round.
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16
Repeat, filling all dough circles.
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17
Using a pastry brush, lightly brush border of each with water.
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18
Fold bottom of dough over filling, forming a half-circle, and press edges to seal.
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19
With tip of a sharp knife, make three small diagonal slits on top of each pastry.
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20
Bend pastries into a crescent shape and transfer them to baking sheets, about 1 1/2 inches apart.
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21
Roll out remaining dough, and repeat.
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22
Transfer pastries to oven and bake until pale golden, 20 to 25 minutes.
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23
Let cool for a few minutes.
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24
Working quickly, dip each hot pastry one at a time first in orange blossom water, then in confectioners' sugar, completely covering pastry with sugar.
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25
Transfer to a wire rack to cool.
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26
Dust pastries with additional confectioners' sugar, and serve.
