Blanch the almonds, peel them and dry them well. Mix the almonds with the sugar to have a homogeneous paste. Add the orange blossom water and knead the mixture. Make sticks of 8 cm in length and 1 cm in width. Cut the brick leaves into rectangles of 10 cm in length and 5 cm in width. Brush with butter and place the almond stick on one end. Then, roll the rectangle like a cigar, put a little of the flour-water mixture to stick the other end, roll again to make a snail and stick the tip with the flour-water mixture. Place on a buttered tray and proceed until the almond paste is exhausted. Put in the oven to brown. Once the snails are golden, take them out and pour the honey (to taste) over each snail while they are still warm.