Preheat oven to 300°F (150°C). Spread almonds on a baking sheet lined with parchment paper.

Roast almonds in preheated oven until fragrant and toasted, about 20-25 minutes.

Prepare pastry dough: Combine flour, ½ cup softened butter, and salt in a bowl. Rub until crumbly. Add 1 beaten egg, oil, and 1 ½ tablespoons orange blossom water to form a smooth dough. Wrap in plastic and rest for 30 minutes.

Cool roasted almonds slightly, then grind in a food processor. Add ¾ cup sugar, cinnamon, 1 egg, and 1 tablespoon orange blossom water, pulsing until smooth paste forms.

Shape small logs (about walnut-sized) of almond paste filling with greased hands. Set aside.

Preheat oven to 325°F (165°C). Roll half the dough thinly on a floured surface. Encapsulate almond paste logs in dough, sealing edges. Mold into crescents and trim excess dough.

Arrange crescents on a baking sheet lined with parchment. Bake for 20 minutes until light golden, not too dark.