Prepare the filling:

• Mix the ground almonds, powdered sugar, and cinnamon with orange blossom water until you get a soft, pliable filling.
• Set aside.

Prepare the dough:

• Pour the semolina and salt into a large bowl. Mix.
• Make a well and pour in the warm fat. Rub between your hands well so the fat is fully absorbed into the semolina.
• Leave to rest for at least 1 hour. Rub again from time to time.
• After that, add the egg white and flour. Moisten the semolina-and-fat mixture with the water and orange blossom water mixture, using your fingertips only, without kneading. The dough should come together but not feel paste-like.
• Let the dough rest a little to absorb the liquids.
• Take a good amount of dough and shape it into a log. Using your index finger, make a slit down the centre lengthwise.
• Roll a small log of almond filling and place it into the slit.
• Lift the semolina dough edges up with your thumb and index finger to fully cover the almond filling.
• Roll gently again to form a log about 3 cm thick.
• Fry the diamonds in very hot oil over medium heat. The makrout should be golden and cooked through inside.
• At the end of cooking, dip the almond makrout in warm honey. One of the two must be very hot: either the makrout or the honey.