Make the filling. In a food processor combine almonds and process on high until they resemble course crumbs (about 1 minute). Pour in the sugar and continue to pulse. Add orange blossom water and cinnamon and continue pulsing until the mixture becomes thick and sticks together, like a paste.
Shape the filling into small logs about 2.5 inches in length (see photos for reference) and set aside on a parchment lined baking sheet.
Make the dough. Start by whisking the flour and salt together in a large mixing bowl. Add the butter and orange water before mixing with your hands until the flour starts to resemble pea shaped balls. Keep mixing and incorporating the flour, orange water, and butter together, kneading and adding cold water as needed to keep things from sticking too much.
Assemble the cookies. Once the dough has formed, divide into fourths or sixths and roll out on a flour dusted surface until thin but still durable. Place the almond paste logs in the middle of the dough in sections, leaving space to fold the dough over the paste.
Using your hands, pat down the dough around the almond paste to get rid of any air bubbles. Cut around the paste in a semi circle using a pastry roller and fold the dough covered paste into a crescent shape. Transfer cookies back to the parchment lined baking sheet. Repeat this step until all the dough and/or paste is finished.
Brush the cookies with orange blossom water before baking at 350 for 15-20 minutes or until they begin to get golden brown on the outside. Enjoy!
To peel almonds, add to boiling water for 1 minute before straining and soaking in cold water. Peels should come off easily.