1. Toast the ground almonds:  Line a 30X40cm baking sheet with baking parchment, spread the ground almonds on to it and put in oven to colour slightly.  Remove, stir with a fork and repeat the process 3 times.
2. In a large bowl, mix the ground almonds, sugar and melted butter.  Add the orange-flower water and form the mixture into a ball.  Refrigerate for an hour (it will harden and become easier to handle).
3. Prepare the pastry:  in a large bowl mix the flour, sugar, butter and orange-flower water to make a soft dough.  Cover and put in a cool place to harden.
4. When the pastry is hard, form into a long sausage, then cut into 25 pieces, which you then form into balls with your hands.
   On your worktop, roll out the balls of pastry as thinly as possible.  Take 20gr of the almond mixture and form into a thin roll, place this onto the pastry and fold over the edges to create a crescent shape (see photo).  Place on a baking tray and repeat the process with the remaining pastry to give you 25 crescents.
5. Cook in an oven pre-heated to 180° for 12mins taking care not to allow the pastry to colour.
6. When cool dredge the biscuits with icing sugar.

Keep in an airtight tin.