In a medium bowl, whisk together the flour, salt, and baking powder.

In a larger bowl, cream the butter with the sugar until light and fluffy. Beat in the egg.

Gradually combine the wet and dry ingredients, adding cold water as needed to form a soft dough. Let rest for 30 minutes.

In a separate bowl, combine the almond flour, powdered sugar, egg white, cinnamon, and orange blossom water. Stir until a thick paste forms.

Roll out the dough into a rectangle. Spread the almond filling over the dough, leaving an inch border.

Roll the dough tightly into a log and cut into 2-inch pieces. Place on a parchment-lined baking sheet.

Preheat the oven to 350°F (175°C) and bake for 15-20 minutes until lightly golden.

Prepare the glaze by combining honey, water, and lemon juice in a saucepan. Warm until combined.

Dip the warm pastries into the glaze for a few minutes, then let drain on a wire rack.