In large bowl, sift the flour and salt.
Add the melted butter and mix well with hands until the butter is well incorporated.
Add orange blossom water and the water gradually.
Mix well with hands and stop adding water once the dough gets together. The dough obtained should not be too soft, it has to get together and should be a little hard. Make sure to not over mix the dough.
Cover the dough with plastic wrap and refrigerate for at least one hour but preferably overnight.
Prepare the filling ingredients by mixing the almond flour, sugar, lemon zests.
Beat the eggs in a small bowl and add them gradually to the almond flour mixture.
Once the mixture gets together, stop adding eggs. I have used in this recipe 2 eggs but depending of your eggs you may add more or less.
Cover the filling paste with plastic wrap and refrigerate for at least one hour.
Dump the dough on a floured working board and roll out the dough to about 1/8 inch thick.
Pass the dough in the pasta machine to make it thinner. Choose the thinnest size possible.
Use a round cookie cutter (of about 3 inches) to cut out the dough.
Make small balls out of the filling paste, the size of small walnuts.
Place a Ball of filling paste in the center of each cut out disc.
With a kitchen brush, brush egg white on the disc of dough, around the ball of filling paste.
Use a toothpick to help shape the Dziriettes. Fold the disc of dough around the filling with the toothpick from the outside and form sort of small folds.
Pinch the small folds of dough with your thumb and index fingers, all around the cookie dough and that forms the traditional Dziriettes.
Place an almond in the center of the filling (optional).
Cover the cookies formed with plastic wrap and refrigerate for at least 2 hours.
Bake in a 350°F preheated oven for about 20 minutes or until golden.
Drench the baked Dziriette in a slightly warmed syrup.
Enjoy.