Pound the almonds in a mortar with the sugar. Add the butter, flower water, and cinnamon. Pounding the almonds makes a smoother paste than simply grinding them.
Lay out a sheet of filo pastry. Using 1/4 cup of the almond paste, place about an inch thick sausage down the centre, roll the sheet around the stuffing and then then coil the sausage to form a snail's shell. Fry in butter until browned, then sprinkle with cinnamon and icing sugar before serving.
Variation: Use rose water instead of orange flower water.
From the Dinner Co-op