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1
For the pastry, mix the flour with the eggs and the oil very thoroughly.
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2
Then bind with just enough orange juice to hold it together in a soft malleable dough.
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3
Wrap in plastic and leave to rest for 1/2 hour.
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4
Mix the filling ingredients to a soft paste.
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5
Divide the pastry dough into 4 for easier handling, then roll out into sheets as thinly as possible (about 1/8 inch) on a floured surface, with a floured rolling pin.
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6
Cut into 4-inch squares.
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7
Take a walnut-sized lump of almond paste and shape into a sausage about 4 1/2 inches long, fatter in the middle and tapering off towards the ends.
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8
Place it in the middle of a square, diagonally, on the bias, about 1/3 inch from the corners.
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9
Fold the dough over the filling (a wide-bladed knife helps to lift the dough) and roll up, then very gently curve into a crescent, turning the ends away from the point in the middle.
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10
Repeat with all the pastry squares and the rest of the paste.
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11
Arrange on oiled baking sheets and bake in a preheated 375F oven for 30 minutes.
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12
The crescents should not turn brown, but only just begin to color.
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13
They will be soft.
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14
Do not try to move them until they are cool and firm.
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15
Dip in confectioners sugar so that they are entirely covered.
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16
Some people cut the pastry into rounds, place a line of filling in the middle, and fold the pastry over the filling to make a half-moon shape.
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17
They pinch the edges together, trim some of the excess rounded edge, and curve the pastries slightly into a crescent.
