A cake recipe for all foodies:
For the almond paste, mix the powdered sugar with the orange blossom water and turn the almond kernels in it to the other side. Grind them in a hand mixer. Add the cinnamon and butter, mix thoroughly and again grind well in the hand mixer. Knead by hand and form sausages 5 centimeters long and 1.5 centimeters thick. set aside.
For the dough, sift the flour into a large enough bowl. Form egg in the center and mix with the flour. gradually add the orange blossom water and knead until a firm dough is formed. If necessary, add a little lukewarm water. Knead for 15 to half an hour until the dough becomes elastic.
Shape the dough into balls the size of tangerines and roll out individually as thinly as possible. The dough sheet should have a size of 8×8 centimeters. Lengthwise, place an almond sausage in the center of the dough sheet. Fold the dough and press it well until smooth. Trim the edge with a wheel in a semi-oval shape, leaving a margin of 1 centimeter. Repeatedly pull the dough up a little bit, bend the croissants into give and prick them twice with a fork.
Place the croissants on a buttered baking tray and bake in the oven heated to 180 °C for about 20 minutes until golden brown.
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