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In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
Add the warm water, vegetable oil, and orange blossom water to the dry ingredients.
Mix until a dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic.
Cover the dough with plastic wrap and let it rest for at least 30 minutes.
In a separate bowl, combine the ground almonds, powdered sugar, and orange blossom water.
Gradually add the egg white, mixing until the mixture comes together to form a thick paste. The filling should be moist but not too sticky.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Divide the dough into small balls, about the size of a walnut.
On a lightly floured surface, roll each ball into a thin circle, about 4 inches (10 cm) in diameter.
Place a small amount of the almond filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape. Press the edges to seal.
Gently shape the filled dough into a ring and press the ends together to seal.
Place the shaped cookies on the prepared baking sheet.
Bake in the preheated oven for about 15-20 minutes, or until the cookies are lightly golden.
Remove the cookies from the oven and let them cool on a wire rack.
Once cooled, dust the cookies with powdered sugar.
Enjoy your meal!