Amigdalota, Greek Almond Biscuits

1. Pulverize the almonds into a coarse powder in a blender. Set aside in a bowl. 2. Bring the sugar and water to a boil and simmer for about 8 minutes, or 112C (234F) on a candy thermometer. 3. Remove from heat. Mix in the orange flower water and poor over almonds. Stir continuously until the almonds start to stick together in a ball and stcik when you pinch them with your fingers. 4. Take a handfull of the almonds and shape into a cylinder. Pieces will fall off so grab more than you think you need. Place on a plate and dust them with plenty of icing sugar. You can also insert a clove on the top of each biscuit.