Prepare the almond filling: In a food processor, pulse blanched almonds until finely ground. Add sugar, orange blossom water, melted butter, cinnamon, and a pinch of salt. Process until mixture forms a smooth paste that holds together when pressed. Roll the almond paste into small finger-shaped logs about 2 inches long and refrigerate for 30 minutes.

Make the dough: In a large mixing bowl, combine flour and a pinch of salt. Cut cold butter into small cubes and work into the flour using your fingertips until mixture resembles coarse breadcrumbs. Add orange blossom water and just enough milk to bring the dough together. Knead gently for 2-3 minutes until smooth but not elastic. Wrap in plastic and rest for 20 minutes.

Shape the cookies: Divide dough into 24 equal portions. Roll each portion into a thin oval about 3x4 inches. Place an almond log in the center of each oval. Fold the dough over the filling, pressing edges to seal completely. Trim excess dough with a knife or pastry wheel to create a neat crescent shape. Pinch the ends to taper them slightly, creating the characteristic gazelle ankle curve.

Score and bake: Place shaped cookies on parchment-lined baking sheets. Use a toothpick or skewer to create decorative diagonal lines across the surface. Preheat oven to 350°F (175°C). Bake for 16-18 minutes until cookies are set but still pale - they should not brown. The bottoms may have just a hint of golden color.

Cool and serve: Let cookies cool completely on the baking sheet for 10 minutes, then transfer to a wire rack. Once fully cooled, dust very lightly with powdered sugar if desired. Store in an airtight container and serve with mint tea.