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1
Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind into a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste into a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste into 12 balls, and refrigerate for 30 minutes.
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2
Set the balls on a work surface dusted with confectioners' sugar. Roll each one into a 3 1/2-inch-long log. Refrigerate for 30 minutes.
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3
Preheat the oven to 350u00b0F. Butter a large baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of phyllo pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded phyllo sheet, brush with butter, and repeat, until you have four buttered sheets.
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4
Set four orange-almond paste logs in a row down one long end of the phyllo, and roll the pastry up over them into a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder into a small, tight coil and place on the baking sheet, seam side down.
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5
Repeat to prepare two more phyllo rolls. Add each to the end of the coil on the baking sheet, forming a large coil.
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6
Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.
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7
Bake for 15 to 20 minutes, or until golden. Remove the cake from the oven, and let cool on the baking sheet.
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8
Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.
