Rub together the ingredients for the pastry. If it seems too dry, add a little water or extra orange-flower water. Let it rest in the refrigerator while you prepare the filling.
Chop the almonds in a blender, then add the sugar and orange-flower water and chop again until fine. Tip the mixture into a bowl and add the butter and cinnamon. Mix to a dough and form into sticks 8 cm (3½ inches) long.
Preheat the oven to 180°C (350°F), Gas Mark 4.
Divide the pastry into about 50 small balls. Roll out the balls thinly into rectangles and place a stick of almond paste on each one. Close the pastry around the filling, press to seal and trim to form a horn shape. Place them on an oiled baking sheet.
Transfer to the oven and cook for 15 minutes. Allow to cool before serving.