Prep the almonds. Blanch the almonds in hot water for a minute before cooling on a tray. Squeeze the almonds between two fingers to remove the peels and discard all peels.
Roast half of the almonds. On a parchment lined sheet tray, roast the almonds at 400 degrees for 5-7 minutes, or until they begin to turn a light golden brown.
Make the almond filling. In a food processor combine the cooled roasted almonds, raw almonds, half of the orange blossom water, all of the sugar, cinnamon, salt, and half of the butter. Pulse until an even paste is formed.
Shape the almond paste. Roll small teaspoon sized balls of the paste. With two fingers, shape into a small, triangular-esque ball.
Prep the phyllo dough. Once fully defrosted, cut into fourths or fifths (depending on the size of your phyllo) lengthwise with a knife. Use one strip at a time. Melt the remaining butter and brush the center of each strip with butter before adding a piece of the almond paste at one end.
Roll the briouat. Fold the phyllo dough over the almond paste, continuing the pattern, folding one triangle over the next, until you've used all of the strip of phyllo dough. Seal with a dab of melted butter. Repeat this until the ingredients run out.
Fry the briouat. Heat the oil in a frying pan and fry briouat on each side until golden brown all around.
Toss in honey with orange blossom water. Transfer the almond briouat directly from the hot oil into another frying pan with the honey and remaining orange blossom water melted together over medium low heat. Flip to coat before moving to a plate to enjoy! (Optional) Top with sesame seeds or crushed dried rose petals.