1. Reduce the dried currants to a puree using a food processor. Set aside.

2. In a mixing bowl, combine the flour, melted butter, and oil. Add the milk. You will obtain a soft dough. Let it rest for 1 hour in the refrigerator.

3. Preheat the oven to 350F/180°C.

4. In a bowl, mix together the almonds, cinnamon, currant puree, and sugar. Set aside.

5. Roll out the dough using a pastry roller.

6. Cut the dough into squares, place a small ball of filling in the center, and close by pressing the edges.

7. Bake for 10 minutes in the oven until lightly colored.

8. In a bowl, prepare the syrup with the honey, orange blossom water, and water.

9. Dip the cooled biscuits in the syrup and then in the icing sugar. Pass the cakes through the icing sugar a second time to get a nice finish.