In a large bowl, combine the all-purpose flour, salt, 4 tablespoons of melted butter, and 1 tablespoon of orange blossom water. Slowly drizzle in the warm water while kneading until a smooth, pliable dough forms that does not stick to your hands.

Wrap the pastry dough tightly in plastic wrap and let it rest at room temperature for 30 minutes to make it easier to roll.

While the dough rests, prepare the filling by mixing the almond flour, powdered sugar, ground cinnamon, the remaining 2 tablespoons of melted butter, and 2 tablespoons of orange blossom water in a medium bowl. Knead the mixture until it forms a cohesive almond paste, then shape it into 18 small finger-sized logs with tapered ends.

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Divide the rested dough into four portions and roll one portion out on a lightly floured surface until it is very thin and nearly translucent.

Place an almond paste log on the rolled dough about an inch from the edge, fold the dough over the filling to cover it completely, and press firmly around the edges to seal out any air bubbles.

Use a fluted pastry wheel or a knife to cut out a crescent shape around the filling, then bend the crescent slightly into a horn shape and pinch the top ridge to help it stand upright. Repeat this process with the remaining dough and filling logs, placing them onto the prepared baking sheet.

Prick each pastry 2 to 3 times with a toothpick, brush lightly with the beaten egg white, and bake for 12 to 15 minutes until the bottoms are lightly golden while the tops remain pale. Cool completely on a wire rack, brush with a touch of orange blossom water, dust with powdered sugar, and serve alongside hot Moroccan mint tea.