Boil the sugar in 1 cup water for 12 min until it forms a thick syrup. Add the lemon juice and zest, and leave it aside for a while to cool down. Beat the egg whites in a tight meringue. Beat the almond fillet in the blender or mixer into a coarse powder. In a bowl, mix the walnut kernels with the syrup, meringue, blossom water and small glazed bitter oranges. Heat the butter in a small saucepan; remove from the fire before it starts boiling. Prepare the almond pies in small triangles according to the instructions. Butter a shallow baking pan and place the pies in order. Smear them on the outside with a little butter and bake in a preheated oven at 200°C for approx. 30 min. Once baked, sprinkle with a little blossom water and powdered sugar. Serve the almond pies warm or at room temperature.

To form the small triangles:
Open the pastry sheets on the kitchen worktop and cut them alongside in 4 strips.
Smear 4 strips with the butter and place them one on top of the other. Add 1 tbsp from the mixture on one side and fold the sheet diagonally at this point, so that it forms a triangle with the stuffing locked inside.
Continue folding the sheet in a triangle and seal the edges with a little butter.