Filling: almond kernels dry for one night. Finely grind almond kernels, then mix with sugar in a hand mixer to a paste. Mix in/knead through cinnamon, orange blossom water, eggs, set aside.
Preheat oven to 180 °C and grease a baking tray with the sunflower oil or other vegetable oil.
For the dough, mix the flour and salt with the oil and orange blossom water. Knead the dough like pasta dough for at least 10 minutes until it is smooth, shiny and elastic. Divide dough into balls of mandarin size. Roll out each dough ball 1 mm thin and cut into 7 cm long strips. For the filling, twist walnut-sized portions of the marzipan mixture into 7 cm-long sausages, tapering at the ends to form elongated pointed croissants. Place on the imaginary center line of the dough strips, leaving 3 cm space between each. Divide the dough pieces in this space. Moisten edges of dough with water, fold/fold over filling, pressing top seam together extensively. Almond mixture is now folded in with the dough. Gently adjust / reshape the dough to fit the half-moon shape and place the croissants on the baking sheet. Prick each croissant lightly with a fork. Bake for 15 minutes until golden brown.
When cool, dust with powdered sugar and perhaps sprinkle with orange blossom water.
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