Ingredients
Method
1.Beat butter and sifted icing sugar in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Stir in sifted flour, orange blossom water and enough of the water to make a firm dough. Divide dough in half; cover, refrigerate 30 minutes.
2.To make almond filling; combine ingredients in medium bowl.
3.Preheat oven to 160°C (140°C fan-forced). Grease and line oven trays.
4.Roll each dough half, separately, between sheets of baking (parchment) paper until 2mm thick; cut 20 x 7.5cm rounds from each sheet of dough. Re-roll scraps of dough, if necessary, to make a total of 40 rounds.
5.Drop rounded teaspoons of almond filling into centre of rounds; brush edges with a little water. Fold rounds in half, press edges with a fork to seal. Pinch ends slightly to create horn shapes. Place horns on oven trays; brush with milk. Bake about 20 minutes or until browned lightly.
6.Roll warm horns in combined extra sifted icing sugar and cinnamon. Serve horns warm or cold.
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